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Romesco Sauce

Romesco Sauce

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: About 2 cups 1x


This romesco sauce recipe is a bright red, zingy Spanish condiment with loads of flavor! Serve with vegetables, fish, and more.


  • 4 medium garlic cloves, peeled
  • 2 red peppers, sliced and deseeded*
  • 1/8 Fresno pepper, deseeded, or other sweet and spicy chili pepper (optional)
  • 15-ounce can fire-roasted crushed tomatoes
  • 3/4 cup roasted unsalted almonds
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon sherry vinegar
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt


  1. Place the garlic, sliced red peppers and sliced Fresno pepper on an aluminum foil-lined baking sheet. Broil on high for 5 to 8 minutes, turning once, until the vegetables are starting to blacken and soften. Remove from the oven.
  2. Add the vegetables to a blender, starting with 1/8 of the Fresno pepper. Add the crushed tomatoes, almonds, smoked paprika, sherry vinegar, olive oil, and kosher salt. Blend until smooth, making it as chunky or pureed as you like. Add up to 1/4 cup more nuts for a thicker sauce. Adjust the flavors to taste. Refrigerate for up to 2 weeks.


*Or, substitute 2 large jarred roasted red peppers (drained). If so, cook the garlic in a dry skillet until browned on the outsides. 

  • Category: Sauce
  • Method: Blended
  • Cuisine: Spanish inspired
  • Diet: Vegan

Keywords: Romesco sauce