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romesco sauce in a blue bowl, parsley on top
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Quick and Easy Romesco Sauce (Spanish red pepper sauce)

Prep Time8 minutes
Cook Time2 minutes
Total Time10 minutes
Servings: 5 cups
Author: Aleksandra

Ingredients

  • 1 16 oz jar roasted bell peppers 450g jar, this is 12oz/340g without the liquid, OR 4 fresh red bell peppers
  • 1 14 oz can tomatoes 400ml, OR 1 kg fresh tomatoes
  • 2/3 cup flaked almonds 1.8 oz/50g
  • 1 cup hazelnuts 4.6oz/130g
  • 2 small slices bread + 1 tablespoon olive oil
  • 2 teaspoons tomato paste
  • 1 tablespoon smoked sweet paprika
  • 1/2 teaspoon cayenne pepper or to taste
  • 2 teaspoons chopped parsley
  • 2 teaspoons red wine vinegar or sherry vinegar
  • 4 cloves garlic it won't be too garlicky
  • 2/3 cup olive oil 160ml
  • 1/2 teaspoon light brown sugar optional
  • salt and pepper to taste

Instructions

quick romesco sauce (with canned tomatoes and jarred bell paprika):

  • Toast the hazelnuts and almonds on a dry pan until golden and fragrant (toast them separately, as hazelnuts need to be toasted a little longer). Take off the pan immediately. Wrap the hazelnuts into a clean kitchen cloth and rub to remove as much skin as possible (you can also buy already roasted, skinless and ground nuts).
  • Heat a tablespoon of olive oil in a pan and pan-fry the bread on both sides until golden.
  • Add all the ingredients for the sauce (except the olive oil) into a big bowl. Puree with a hand (immersion) blender until smooth (it can be a little chunky, as you like). You can also puree it in a food processor or in a blender.
  • Whisk in olive oil by hand until combined. Season to taste with salt and pepper.

romesco sauce from scratch (we're roasting vegetables in the oven):

  • Cut the bell paprika in half and remove the seeds. Cut the tomatoes in half. Season with salt and pepper and toss with 1-2 tablespoons of olive oil. Place the vegetables skin-side down on a baking tray. Bake at 425°F/220°C/Gas Mark 7 for about 20-30 minutes or until soft and browned at the edges. Take out of the oven. When cool enough to handle, peel the vegetables (bell paprikas don't have to be peeled thoroughly).
  • Pour 1 tablespoon of olive oil over the bread slices on both sides. Place the bread and hazelnuts on the same baking tray. Bake for about 5-7 minutes. The bread slices should be golden and the hazelnuts dark brown (they should be almost burned - it will be easier to peel them). Wrap the hazelnuts into a clean kitchen towel and rub to remove as much skin as possible.
  • Spread the flaked almonds on the tray in an even layer. Bake for 1-2 minutes until golden. Keep an eye on the almonds all the time and don't walk away. They can burn in any second. Take them off the tray immediately.
  • Add all the ingredients for the sauce (except the olive oil) into a big bowl. Puree with a hand (immersion) blender until smooth (it can be a little chunky, as you like). You can also puree it in a food processor or in a blender.
  • Whisk in olive oil by hand until combined. Season to taste with salt and pepper.
  • Enjoy!

Notes

  • If you're not sure if you like smoked paprika powder, add a little less at the beginning and then season more to taste.
  • Romesco sauce uses: roasted cauliflower/cauliflower steaks, with fish/seafood, as a dipping sauce for raw / grilled veggies, potato salad dressing, sauce to serve with chicken or steak, is great with eggs, as a dip - scoop it with cracers or crunchy baguette.
  • Storage and freezing tips: Keep the sauce in the fridge for up to 5 days. To make sure it won't spoil you can cover its surface with a thin layer of olive oil. This sauce freezes well.
  • Calories count = whole recipe (5 cups of sauce). This is only an estimate!

Nutrition

Calories: 2811kcal