Romesco Sauce

Romesco Sauce

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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.


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30 Min
15 Min
Stove Top


  • 1
    dried ancho chili, or 2 dried nora chilies, if you can find them
  • 4 Tbsp
    extra virgin olive oil
  • 25
  • 15
    skinned hazelnuts (filberts)
  • 1 c
    small cubes of stale sourdough bread or rustic artisan bread
  • 4 clove
    garlic, sliced thin
  • 2
    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


  1. Cut 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)
  2. Set aside for 30 minutes.
  3. Heat oil in a medium skillet over medium heat.
  4. Add the almonds, hazelnuts and bread cubes, stirring constantly until they start to brown, 6 to 8 minutes.
  5. Add the garlic, stirring constantly until lightly browned.
  6. Add the pimento peppers and red chili flakes, giving the mixture a quick stir, remove from heat.
  7. Drain the chiles, and remove stems and seeds.
  8. Chop the chiles, add them to the pan, re-heat (medium) and stir briefly.
  9. Add the tomato, stir and cook 1 to 2 minutes or so until softened.
  10. Remove from heat.
  11. Transfer warm mixture to a food processor or a blender and pulse until a rough paste is formed.
  12. With the machine running, slowly pour in the wine.
  13. Turn off the machine, add vinegar, paprika and salt to taste, then pulse briefly to blend.
  14. The 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

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