Bold, smoky, and deeply satisfying, Romesco Sauce is a classic from Catalonia on Spain’s Mediterranean coast. Traditionally served with grilled seafood, vegetables, or meat, this vibrant sauce blends roasted red peppers, tomatoes, almonds, and bread into a rustic yet refined spread. Its silky texture and balance of sweet, tangy, and nutty flavors make it endlessly versatile—try it with grilled shrimp, roast chicken, or even as a dip for crusty bread. Once you’ve made it from scratch, you’ll never go back to store-bought.
INGREDIENTS:
3/4 cup olive oil
1 slice white bread (such as French, ciabatta, or francese), about 1 inch thick (approx. 1 oz)
1/2 cup roasted almonds, lightly crushed
2 medium cloves garlic, minced
2 medium roasted red bell peppers (or 1 jar Trader Joe’s Fire Roasted Peppers), peeled, seeded, and sliced
1 large ripe tomato, peeled, seeded, and chopped
1 –2 teaspoons paprika or smoked Spanish paprika (Pimentón de la Vera, preferred)
1/4 cup red wine vinegar, or as needed to balance flavor
Salt and fresh ground pepper, to taste
METHOD:
In a skillet, heat 3 tablespoons olive oil over medium-high heat. Add the bread slice and fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate to cool slightly.
Break the fried bread into pieces and place in a food processor. Add the almonds and garlic, and pulse several times until coarsely ground.
Add the roasted peppers, tomato, paprika, salt, and pepper to the processor. Pulse to form a thick, slightly chunky paste.
With the motor running, drizzle in the red wine vinegar, followed by the remaining olive oil in a thin, steady stream until the sauce is smooth and emulsified.
Taste and adjust the flavor balance—add more vinegar for brightness or olive oil for richness.
Transfer the sauce to a clean jar. Cover and refrigerate for up to 1 week. Serve at room temperature.
YIELD: About 1 1/2 cups
SOURCE: Chef Andrew Cohen
