Easy Romesco Sauce

Name: Easy Romesco Sauce (5-Minute)
Prep time: 5 min
Total time: 5 min
Yield: 2 servings
Cuisine: Catalonian
Ingredients: One 16-ounce jar of roasted red peppers, drained; ½ cup raw or roasted almonds (unsalted); ¼ cup oil-packed sun-dried tomatoes, rinsed and drained; 2 medium-to-large cloves garlic, peeled and quartered; 1 tablespoon sherry vinegar or red wine vingar; 1 teaspoon smoked paprika; ½ teaspoon fine sea salt, to taste; ¼ teaspoon cayenne pepper; ½ cup extra-virgin olive oil

This easy romesco sauce combines roasted red peppers, almonds, and sun-dried tomatoes into a bold, tangy condiment ready in 5 minutes. It's a simplified take on the Catalonian classic using pantry staples.

🌍Catalonian 🏷️Romesco sauce

Total

5 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Cookie And Kate · by Cookie and Kate

Ingredients

One 16-ounce jar of roasted red peppers, drained

½ cup raw or roasted almonds (unsalted)

¼ cup oil-packed sun-dried tomatoes, rinsed and drained

2 medium-to-large cloves garlic, peeled and quartered

1 tablespoon sherry vinegar or red wine vingar

1 teaspoon smoked paprika

½ teaspoon fine sea salt, to taste

¼ teaspoon cayenne pepper

½ cup extra-virgin olive oil

Instructions

1
In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
2
Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a more chunky texture).
3
Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.

Tips & Notes

Pro tips

Drain the roasted red peppers and sun-dried tomatoes thoroughly to avoid a watery sauce.
Pulse ingredients in short bursts rather than continuous blending to avoid overprocessing; aim for a chunky-smooth texture.
Taste and adjust salt, vinegar, and cayenne at the end—romesco should be bold and slightly tangy.

Substitutions

Raw almonds → roasted hazelnuts (nuttier, earthier flavor)
Sherry vinegar → red wine vinegar or white wine vinegar (slightly sharper acidity)
Smoked paprika → sweet or hot paprika (loses smoky depth but sauce remains balanced)