If you haven’t had Romesco Sauce, you are in for a treat. It’s a chunky sauce made with red peppers, tomatoes, nuts, spices and vinegar. It has a fabulous color, great texture and most importantly, a wonderful flavor.
This sauce is originally from the province of Tarragona in Catalonia, Spain – along the Mediterranean Sea. Fishermen in this area created the sauce to liven up somewhat plain fish.
Adding nuts to the sauce makes it more thick. I have also made it with bread (and nuts) which can also be used as thickener. I opted for a recipe without bread this time to ensure that it was gluten-free/wheat free.
This recipe can be made year round as the red peppers come from a jar and the tomatoes from a can. Depending on how well stocked your kitchen pantry is, you may even have all of these ingredients on hand.
Don’t skip the acid (lemon juice and sherry vinegar) at the end. Even though there’s not a lot of sherry vinegar, it provides a good flavor.
How to serve this lovely sauce? We served it with pan-seared tuna and it was wonderful. It pairs well with fish, chicken and meats such as pork and lamb. It also goes very well with roasted or grilled vegetables. I read that Spaniards make grilled vegetables as an excuse to eat Romesco Sauce. Or serve it as a dip or spread on a piece of toast or a sandwich.
Added bonus – Romesco Sauce freezes well so do not worry if this recipe makes a lot of sauce as you can save some for later.
| Romesco Sauce | | Print |
- ¾ cup raw blanched or slivered almonds
- ¼ cup raw blanched hazelnuts (see Notes)
- 12 oz jarred roasted red peppers, well drained
- 14 oz canned fire-roasted tomatoes, well drained
- 2 garlic cloves
- ¼ cup chopped flat leaf parsley (or a large handful of leaves)
- ¼ cup extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes (or to taste)
- 2 tablespoons freshly squeezed lemon juice (~ ½ lemon)
- 1 teaspoon sherry vinegar (see Notes)
- Serve with fish, chicken, meat and/or vegetables
- Preheat the oven (see Notes) to 350°F. Spread the almonds and hazelnuts in an even layer on a baking sheet. Toast for 4 to 6 minutes, being careful not to burn them. Let the nuts cool for a few minutes.
- Add almonds, hazelnuts, roasted red peppers, fire-roasted tomatoes,garlic cloves, parsley, extra virgin olive oil, Kosher salt, smoked paprika, red pepper flakes, lemon juice and sherry vinegar to a food processor. Pulse for 1 to 2 minutes until the sauce is well blended.
- Taste and adjust seasoning – you may want to add more Kosher salt, lemon juice and/or sherry vinegar.
- Transfer to a container with a lid and store in the refrigerator for up to 5 days. Take out of the refrigerator about 30 minutes prior to serving.
* If you don’t have hazelnuts, you can use all almonds – increase the almonds from ¾ cup to 1 cup.
* If you don’t have sherry vinegar, you can substitute red wine vinegar.
* This sauce also freezes well. Store for up to 6 months and defrost before using.
Source: Adapted from The Mediterranean Dish
Drooling over here! This sounds great!
Spenser – Oh, yes, I think you’ll enjoy this sauce!