Romesco Sauce Recipe

Name: Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Extra virgin olive oil; 3 1/2-inch-thick slices day-old sourdough bread; 5 ancho chilies; 1 cup blanched almonds, toasted; 5 cloves garlic, peeled; 3 cups (after juices are drained) canned plum tomatoes; Juice of 1 lemon; 1/2 cup red wine vinegar; 2 tablespoons paprika; Salt.

Servings: persons

1
1. Place a medium skillet over medium-low heat, and add 2 tablespoons olive oil. When oil is hot, add bread and fry until golden brown, 1 to 2 minutes a side. Transfer to a plate to cool and dry.
2
2. Return skillet to medium heat, and add chilies, pressing them into pan with a spatula so they soften. Flip chilies, and continue cooking until all sides are pliable. Transfer to a plate to cool, then remove stems and seeds. Bring a small pan of water to a boil, and add chilies. Simmer until rehydrated, about 30 minutes. Drain and set aside.
3
3. In bowl of a food processor, combine almonds, fried bread and garlic. Process into a thick paste. Add chilies, tomatoes, lemon juice, vinegar and paprika. Process, adding 1/2 cup olive oil in a thin stream. Season to taste with salt. Transfer to an airtight container. Refrigerate for up to 1 month. Serve with grilled meat, fish or roasted vegetables.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Extra virgin olive oil, 3 1/2-inch-thick slices day-old sourdough bread, 5 ancho chilies, 1 cup blanched almonds, toasted, and more.

Yes, Romesco Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Romesco Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions