Go Back
smoky romesco sauce recipe

Smoky Romesco Sauce

Smoky Romesco Sauce is a Spanish classic with deep Catalonian roots that transforms your kitchen into a Mediterranean escape with just a food processor and a few pantry staples. This versatile sauce is creamy yet textured, balancing the sweetness of roasted red bell peppers and tomatoes with the rich nuttiness of toasted almonds and a hint of smoked paprika. Perfect for dipping, drizzling, or spreading, it’s an easy make-ahead addition to brighten up any dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Sauce
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce
  • 1 roasted red bell pepper large, peeled and seeded (jarred is fine, just pat dry)
  • 1 roasted tomato medium, peeled (or ½ cup canned fire-roasted tomatoes, drained)
  • ½ cup toasted almonds (or hazelnuts)
  • 1 clove garlic
  • 1 tablespoon sherry vinegar (or red wine vinegar)
  • ½ teaspoon smoked paprika (pimentón)
  • ¼ teaspoon fine salt plus more to taste
  • 3 tablespoons olive oil plus more as needed
  • a pinch red pepper flakes Optional
  • 1-2 tablespoons torn day-old bread for extra body (Optional)

Equipment

  • Food processor or blender
  • Spatula

Method
 

  1. Place ½ cup toasted almonds and 1 garlic clove into a food processor or blender. Pulse until finely ground to create the nutty foundation of the sauce.
  2. Add 1 roasted red bell pepper (patted dry if using jarred), 1 roasted tomato (or the fire-roasted canned tomatoes), 1 tablespoon sherry vinegar, ½ teaspoon smoked paprika, and ¼ teaspoon fine salt to the processor. If you desire extra body, add 1-2 tablespoons of torn day-old bread.
  3. Blend the mixture until mostly smooth, stopping occasionally to scrape down the sides. The mixture should look vibrant and emit a rich aroma.
  4. With the processor running, slowly stream in 3 tablespoons olive oil. Continue blending until the sauce becomes thick and spoonable, achieving a silky emulsion.
  5. Check the consistency; it should form soft swirls when stirred. If the sauce is too thick, add a splash of warm water, or blend in a bit more oil for extra silkiness.
  6. Taste the sauce and adjust the seasoning with additional salt or vinegar as needed. For a hint of heat, stir in a pinch of red pepper flakes. Serve at room temperature to fully enjoy its layered flavors.

Notes

This smoky romesco sauce is a versatile condiment that can be made ahead and stored in an airtight container in the refrigerator for up to a week. If the sauce thickens with storage, simply stir in a little warm water to restore its consistency. Feel free to tweak the seasoning by adding extra salt, vinegar, or red pepper flakes to suit your taste. It pairs beautifully with grilled vegetables, roasted potatoes, seafood, and even as a sandwich spread.