There is nothing like romesco sauce. The smoky flavor of roasted tomato and red pepper has me wrapped around its finger. And the almonds just give it a great texture.
Romesco originated in Tarragona, a port city in the most northeastern region of Spain. Fishermen made it to amp up their freshly caught fish. So romesco sauce goes very well with fish, but I think it is fabulous on grilled vegetables as well and even on oven roasted potatoes.
This sauce brings every dish to the next level. It is bursting with flavor and it has great texture.
What is Romesco sauce made of?
Red bell peppers
I roast them myself on the stovetop. Super easy. All you have to do is place them on top of the flame and turn them every so often to get all sides burned/charred (blackened). Let them cool off in a plastic sandwich bag (this will make the peeling easier) and peel them.
Roasted tomatoes
I use my oven roasted tomato sauce recipe for it. I recommend extending the oven time to 3 hours to get an even more intens flavor.
Raw almonds
Whole almonds give texture and body to Romesco sauce. In my opinion almonds give the best result, but hazelnuts work as well.
Raw garlic
Raw garlic gives the sauce a good kick.
Sherry or red wine vinegar
Sherry or red wine vinegar’s acidic flavor intensifies the flavor of Romesco even more so.
Cayenne pepper
Cayenne pepper adds another kick to it. Just a tiny bit though, the sauce is not intended to be spicy.
Extra virgen olive oil
Good quality extra virgen olive oil creates a rich and creamy texture. It is drizzled in the blender while it is running.
How is Romesco sauce made?
Romesco sauce is so easy to make. Just add all ingredients, except for the olive oil, to a blender.
Blend until somewhat smooth. Then pour the olive oil in the blender/ food processor while it’s running. Your sauce will start to get even smoother and creamier this way.
Taste it, adjust if necessary – adding more salt if it lacks – and that’s it; your Romesco sauce is ready to be served. Or store in an airtight container in the refrigerator for up to a week.
This Romesco sauce is so yummy. I love the complex flavor; the smokiness of the peppers and tomatoes, the texture created by the almonds. I hope you do too. It is
smoky – creamy & rich – versatile – even better the next day after the flavors have set in – great for dipping – easy to make -and just so delicious
This sauce pairs well with fish, roasted potatoes and grilled vegetables. It is also a great dipping sauce, just like this smoky salsa, tropical guacamole, hummus and tzatziki. And on toast with avocado, why not? Speaking of avocado; have you tried my avocado toast yet?
Romesco sauce
Equipment
- blender or food processor
Ingredients
- 3 red bell peppers (roasted, peeled, cubed)
- 1/2 cup raw unsalted almonds (if you used salted, leave out the 1/2 tsp of salt mentioned below)
- 1/3 cup roasted tomatoes (from homemade oven roasted tomato sauce recipe*) (if tomatoes are already blended into sauce, use 1/4 cup of roasted tomato sauce)
- 2 cloves garlic (quartered)
- 1 tbsp sherry or red wine vinegar
- 1/2 tsp fine grain sea salt
- 1/4 tsp cayenne pepper
- 1/2 cup extra virgin olive oil
- 1/2-1 tsp smoked paprika (optional) (use it if you think there isn't enough smokiness coming of the peppers and tomatoes.. I usually think it isn't necessary)
Instructions
- If not yet, roast, peel and cube red bell peppers (time for it not counting in total prep time. Same for roasted tomatoes)
- Add all ingredients except for olive oil to a high speed blender or food processor and run it until mostly blended.
- Now start drizzling in olive oil while the blender is running. Keep blending until you have reached desired consistency. I like mine to be smooth and creamy. If you like it to be somewhat chunky stop before it turns too creamy.
- Taste and add additional salt if it lacks.
- Serve immediately or store in an airtight container in the refrigerator for up to a week.
- Tip: I usually make mine a day ahead of time so the flavors can develop even more. Just take it out of the refrigerator 30 minutes before serving.
Notes
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