Simple Romesco Sauce | CookOS

Simple Romesco Sauce

Name: Simple Romesco Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 2 servings
Ingredients: 1 large red bell pepper, plus 1 spicy red pepper (or 8-10 red jalapenos); 3 vine ripened tomatoes; 1 large garlic clove, peeled; 1/2 cup toasted almonds; 2 slices white bread, toasted and torn into pieces; 1 tbsp white wine vinegar; 1/4 cup olive oil; salt to taste

Romesco is a Spanish roasted red pepper sauce blended with toasted almonds, fresh tomatoes, garlic, and bread to create a rich, nutty condiment. Its balance of smoke, spice, and earthiness makes it an ideal pairing for grilled seafood, vegetables, or bread.

Total

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From Thetwobananas · by Kate @ The Two Bananas

Ingredients

1 large red bell pepper, plus 1 spicy red pepper (or 8-10 red jalapenos)
3 vine ripened tomatoes
1 large garlic clove, peeled
1/2 cup toasted almonds
2 slices white bread, toasted and torn into pieces

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1 tbsp white wine vinegar

1/4 cup olive oil

salt to taste

8 Ingredients

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Instructions

1
Preheat oven to 450. Roast tomatoes and peppers until beginning to char, 10 minutes.
2
Allow peppers and tomatoes to cool. Halve the peppers and remove the skin and seeds. Half the tomatoes and remove the skin.
3
Add almonds and garlic to the bowl of the food processor and process until broken down to a paste. Add tomatoes, peppers, vinegar and a few pieces of the toasted bread and process until a sauce begins to form. With the food processor on, drizzle in olive oil.
4
Scrape down the sides of the food processor bowl. Taste the sauce and add salt as needed. Assess the thickness of the sauce; if it seems runny, add more pieces of toasted bread and process until smooth.
5
Serve the romesco sauce on crostini, with fish or chicken, or just about anything. You can store it in the fridge up to 2 days.

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Tips & Notes

Pro tips

Toast the bread and almonds separately until golden; this amplifies their nutty flavor and prevents the sauce from becoming gummy.
Use vine-ripened tomatoes at peak ripeness for natural sweetness that balances the heat from the spicy peppers.
Add olive oil slowly while blending to achieve a smooth, emulsified consistency; rushing can result in a broken, grainy texture.
Taste and adjust salt gradually—the toasted bread already contributes salt, so begin conservatively.

Substitutions

Red bell pepper → roasted red peppers from a jar (drain well; saves time)
Spicy red pepper or red jalapeños → fresh red chilies or dried red pepper flakes (1 tsp flakes per pepper), adjust to taste
Toasted almonds → roasted hazelnuts or walnuts (note: hazelnuts will shift flavor slightly toward earthiness)
White wine vinegar → red wine vinegar or sherry vinegar (note: use same amount; flavor will deepen slightly)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Serve at room temperature or lightly warmed.

Common Questions

Can I make romesco without a food processor or blender?

A mortar and pestle works but requires more effort. Alternatively, finely mince all ingredients by hand and whisk together; the texture will be chunkier but still flavorful.

Should I char the bell peppers?

Charring over a flame or under a broiler deepens the flavor and makes skin removal easier, though the recipe uses roasted peppers. Either method works; charred will taste smokier.