Romesco Sauce

Original Recipe

This sauce has a great tang that works with all kinds of grilled meat (especially chicken, pork or fish) or vegetables. It is great for the end of the growing season when there are too many peppers and tomatoes around and it freezes well. I can't get enough


  • 1 cup roasted peppers (jarred is ok, but homemade is better)
  • 3 small tomatoes
  • 3 garlic cloves
  • 1 1/2 slices sandwich bread or equivalent amount of other white bread. Stale bread is ok here!
  • 1/4 cup raw nuts - almonds, hazelnuts, and/or walnuts. Use whatever you have on hand.
  • 3 Tbs red wine vinegar
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne
  • 1/4 cup olive oil, plus a little more for oiling pans
  • salt

Preheat an oven to 375 degrees. Put the tomatoes and garlic in a small, oiled baking dish and roast for 40 minutes. When cool enough to handle, remove the garlic from their skins.

Heat a skillet over medium heat and add nuts. Cook nuts until toasted, being careful to stir occasionally, about 7 minutes. Set aside.

Add 2 tsp of oil to the skillet. Tear up the bread into small pieces and toss with oil in the pan. Cook until toasted.

Put all the ingredients except the oil in a large food processor and blend until a paste, scraping the bowl down once as you work. Slowly drizzle the oil into the mixture as the food processor runs. The finished product should be thick, but smooth.

Season with salt to taste.

Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License