Romesco Sauce

Romesco sauce is made from roasted red pepper and almonds, comes from Northeastern Spain and was developed for use on fish by the fishermen in the area. The bon appetit recipe I used also suggests trying it on turkey. This sauce can also be used on vegetables or grains just as well. I decided to try it on some roasted white potatoes and they were incredible.

I made a few alterations from the original recipe while making this sauce. First, I roasted my own red pepper instead of using jarred. Also, I used 1 red de-seeded tomato in place of the tomato purée, and white wine vinegar in place of sherry vinegar. The original recipe called for a half cup of olive oil but I started with half as much and my sauce still seemed a little oil heavy, so you could easily use a little less than a quarter of a cup if you’d prefer. If you plan to use it on fish, the extra oil might be helpful in that case.

1 large roasted red bell pepper
1 garlic clove, smashed
1/2 cup slivered almonds, toasted
1/4 cup tomato purée
2 tablespoons chopped flat-leaf parsley
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 to 1/2 cup extra-virgin olive oil
sea salt and freshly ground black pepper

Add the first 8 ingredients to the bowl of a food processor and pulse until finely chopped. Keep the food processor motor running and slowly add the olive oil. Process until smooth, add salt and black pepper to taste.

Romesco can be made up to 1 week ahead. Cover and refrigerate.

Adapted from:

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