Romesco Sauce

Romesco Sauce Recipe

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Diana Adcock


Wonderful over grilled seafood, chicken or vegetables. Just have a hunk of warm crusty bread on hand so you can be the one to wipe the bowl clean.

☆☆☆☆☆ 0 votes
30 Min
15 Min
Stove Top


dried ancho chili, or 2 dried nora chilies, if you can find them
4 Tbsp
extra virgin olive oil
skinned hazelnuts (filberts)
1 c
small cubes of stale sourdough bread or rustic artisan bread
4 clove
garlic, sliced thin
jared pimento peppers, drained and chopped
1/4 tsp
red chili flakes
1 large
ripe tomato, peeled, seeded and chopped
2/3 c
dry white wine
1 Tbsp
sherry vinegar or red wine vinegar
1/2 tsp
smoked paprika, sweet or hot
salt to taste

How to Make Romesco Sauce


  • 1Cut the ancho chile in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged (same method if using nora chiles)
  • 2Set aside for 30 minutes.
  • 3Heat oil in a medium skillet over medium heat.
  • 4Add the almonds, hazelnuts and bread cubes, stirring constantly until they start to brown, 6 to 8 minutes.
  • 5Add the garlic, stirring constantly until lightly browned.
  • 6Add the pimento peppers and red chili flakes, giving the mixture a quick stir, remove from heat.
  • 7Drain the chiles, and remove stems and seeds.
  • 8Chop the chiles, add them to the pan, re-heat (medium) and stir briefly.
  • 9Add the tomato, stir and cook 1 to 2 minutes or so until softened.
  • 10Remove from heat.
  • 11Transfer warm mixture to a food processor or a blender and pulse until a rough paste is formed.
  • 12With the machine running, slowly pour in the wine.
  • 13Turn off the machine, add vinegar, paprika and salt to taste, then pulse briefly to blend.
  • 14The sauce will have a slightly grainy texture.

Printable Recipe Card

About Romesco Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Spanish
Hashtag: #Anytime