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romesco sauce recipe authentic traditional Spanish Catalonian Tarragona nora peppers tomatoes almonds vinegar

Authentic Romesco Sauce

Kimberly Killebrew
A deliciously smoky, nutty, zesty traditional Spanish sauce with sweet and tangy undertones that makes for a flavorful and personality-rich all-purpose condiment!
Print Recipe
5 from 15 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course condiment, Sauce
Cuisine Spanish
Servings 12
Calories 112 kcal

Ingredients
  

  • 4 Roma tomatoes , cut in half
  • 1 large red bell pepper , cut in half (seeds and membranes removed)
  • OR ñora peppers ** (traditional) if using ñora peppers instead of red bell pepper, see blog post section "How to Use Nora Peppers" for instructions.
  • 4-5 cloves garlic , leave skin on
  • 1/4 cup (35 grams) whole skinned almonds (or combination almonds and hazelnuts)
  • 1/2 cup (125 ml) extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons tomato paste
  • 1 teaspoon sweet paprika
  • 1/4 teaspoons smoked sweet paprika
  • 1/2 teaspoon salt
  • 1 slice toast , broken into pieces

Instructions
 

  • Preheat the oven to 425F.
    Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides.  Set aside.  
    Slice the bell pepper and tomatoes in half and lay them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet.  Place the baking sheet in the oven and roast for 15-20 minutes or until the vegetables are charred.
    While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins.
  • Place the grilled peppers, tomatoes and garlic in a food processor. (You can also use a blender but I prefer the texture created by the food processor which is a little more akin to the traditional method of grinding everything with a mortar and pestle.)  Add half of the olive oil along with the remaining ingredients except for the bread.  Pulse until smooth.
    Add the bread and blend until smooth, gradually adding the remaining olive oil in a steady stream.
    Taste and add more salt if you like and you can add more olive oil if you prefer a smoother consistency.
    Transfer to a jar with a lid and chill in the refrigerator for at least a day before serving.  Will keep in the fridge for up to a week.
    Makes approximately 1 1/2 cups.

Nutrition

Serving: 2tablespoons | Calories: 112kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 118mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 580IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 1mg
Keyword Romesco Sauce
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