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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)

The best romesco sauce recipe. Packed with flavor, quick and easy. My favorite way to serve it is with roasted cauliflower (roasted cauliflower steaks). This sauce is so good you'll want to spoon it over everything!
Course Appetizer, dip, sauce
Cuisine Spanish
Keyword easy romesco sauce, romesco sauce, spanish red pepper sauce
Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Servings 5 cups
Calories 2811kcal
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