Romesco Sauce

Name: Romesco Sauce
Prep time: 5 min
Yield: 6 to 8
Ingredients: 2 roasted red bell peppers*; ¼ cup extra-virgin olive oil; ¼ cup water; ⅓ cup mix of almonds and peeled hazelnuts; 2 tablespoons tomato paste; 2 tablespoons sherry vinegar or red wine vinegar; ¼ cup cooked chickpeas**; 2 garlic cloves; 1 teaspoon smoked paprika; ½ teaspoon sea salt; freshly ground black pepper

User Reviews

5.0

69 reviews

Excellent

Prep Time
5 mins
Servings
6 to 8
Course
Appetizer
Cuisine
Spanish

Romesco Sauce

Iris Warren

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This Romesco sauce recipe isn't traditional - I use tomato paste instead of roasted tomatoes and chickpeas instead of bread - but it still captures the tangy, smoky flavor and creamy texture of the classic Spanish sauce. I love to serve it with crusty bread and grilled vegetables. Find more serving suggestions in the post above!

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Ingredients

Servings

2 roasted red bell peppers* skin and seeds removed
¼ cup extra-virgin olive oil
¼ cup water
⅓ cup mix of almonds and peeled hazelnuts
2 tablespoons tomato paste
2 tablespoons sherry vinegar or red wine vinegar
¼ cup cooked chickpeas** drained and rinsed
2 garlic cloves
1 teaspoon smoked paprika
½ teaspoon sea salt
freshly ground black pepper

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Instructions

In a blender, place the peppers, olive oil, water, nuts, tomato paste, vinegar, chickpeas, garlic, paprika, salt, and pinches of pepper. Blend until smooth.
Serve with crusty bread or grilled vegetables. For more serving suggestions, see the blog post above.

Notes

*You can use homemade roasted red peppers or 2 whole peppers from a jar.
**For a more traditional version, use a 1-inch thick slice of crusty bread (torn), in place of the chickpeas.