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Romesco Sauce

A quick Romesco sauce makes the most delicious topping for steak, as well as grilled chicken, roasted shrimp or a appetizer plate. I love my version because you get to skip the roasting of the peppers and instead just crack open a jar. You definitely need a food processor to whip this sauce up, but it couldn’t be easier to pull together, and keeps great in the fridge for up to a week. Perfect for a Spanish-inspired dinner!

Romesco Sauce
Author: Kate Wagner
Serves: 2 cups
There are lots of Romesco recipes that call for red peppers and tomatoes…I developed this one to be simple and quick (hello jarred roasted red peppers) and add a little punch to lots of different meals. Happy cooking!
  • 1/4 cup Olive oil
  • 1/2 cup Almonds, slivered
  • 3 tsp Garlic, minced
  • 1/2 tsp Paprika, smoked
  • 1 (16 oz) jar Roasted red peppers, drained
  • 2 tsp Sherry vinegar
  • 1/2 tsp Kosher salt
  1. Heat the olive oil in a small skillet over medium heat.
  2. Add the almonds and cook, stirring often, for 3-5 minutes, or until golden.
  3. Add the garlic and smoked paprika and cook, stirring constantly, 1-2 minutes.
  4. Transfer skillet ingredients to the food processor.
  5. Add the red peppers, vinegar and Kosher salt and blend until almost smooth.
  6. Transfer to a bowl and cool to room temperature.
  7. Serve right away or store in the fridge for up to 5 days.


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