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Rich Spanish Romesco Sauce for Dipping

30 minutes. Cook
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When it comes to Mediterranean cuisine, few condiments are as rich, flavorful, and versatile as Romesco sauce. Originating from the coastal region of Catalonia in Spain, this deeply aromatic and savory sauce has captivated taste buds for centuries. Romesco’s unique combination of roasted red peppers, tomatoes, nuts, and spices makes it an ideal accompaniment for a wide range of dishes. Whether you’re dipping crusty bread, drizzling it over grilled vegetables, or using it as a marinade for meats, Romesco adds a burst of Spanish sunshine to your table. In this article, we’ll dive into the world of Romesco sauce, uncover its history, and provide you with a foolproof recipe to recreate this Spanish gem at home.

Historical Context

The origins of Romesco sauce can be traced back to the Tarragona region of Catalonia, Spain. It’s believed that this flavorful concoction was created by fishermen as a means to enhance the taste of their catch of the day. Over time, it evolved into a beloved Catalan specialty, making its way into households and restaurants alike. Today, Romesco sauce has spread far beyond Catalonia’s borders, gaining international recognition for its rich, nutty, and smoky flavor profile.


1. Roast the Peppers and Tomatoes

  • Preheat your oven to 400°F (200°C).
  • Place the red bell peppers and ripe tomatoes on a baking sheet lined with aluminum foil.
  • Roast in the oven for about 25-30 minutes, or until the skin of the peppers is charred and the tomatoes are soft and slightly blistered.
  • Remove from the oven and let them cool for a few minutes.

2. Prepare the Nuts and Bread

  • While the peppers and tomatoes are cooling, toast the almonds and hazelnuts in a dry pan over medium heat until they turn golden and aromatic. Be sure to stir them frequently to prevent burning.
  • In the same pan, lightly toast the torn pieces of day-old bread until they become crispy and golden.
  • Allow the toasted nuts and bread to cool.

3. Peel and Seed the Peppers

  • Once the roasted peppers have cooled down, peel off the charred skin, remove the seeds, and cut them into smaller pieces.

4. Blend the Sauce

  • In a blender or food processor, combine the roasted peppers, tomatoes, toasted almonds, hazelnuts, minced garlic, and toasted bread.
  • Add the smoked paprika, cayenne pepper, red wine vinegar, and a pinch of salt and pepper.
  • Pulse the mixture until it starts to come together.

5. Drizzle in Olive Oil

  • With the blender or food processor running on low, gradually drizzle in the extra-virgin olive oil. Continue blending until the Romesco sauce reaches a smooth and creamy consistency.

6. Taste and Adjust

  • Taste the sauce and adjust the seasoning, adding more salt, pepper, or cayenne pepper to suit your preference.

7. Serve and Enjoy

  • Transfer the Romesco sauce to a serving bowl.
  • Serve it as a dipping sauce for crusty bread, a condiment for grilled meats and seafood, or as a flavorful drizzle over roasted vegetables.
  • Store any leftover sauce in an airtight container in the refrigerator for up to a week.

prep time
approximately 45 minutes.
cooking time
30 minutes.
6 servings
total time
6 servings


  • Baking sheet

  • Blender or food processor

  • Large mixing bowl

  • Wooden spoon

  • Measuring cups and spoons

  • Chef's knife

  • Cutting board

  • Aluminum foil

  • Small saucepan


  • 2 red bell peppers

  • 2 ripe tomatoes

  • 1/2 cup almonds, toasted

  • 1/4 cup hazelnuts, toasted

  • 3 cloves garlic, minced

  • 2 slices of day-old bread, torn into pieces

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon smoked paprika (pimentón)

  • 1/2 teaspoon cayenne pepper (adjust to taste)

  • Salt and pepper to taste


Roast red peppers under the broiler until charred, then steam, peel, and chop.
Toast almonds and hazelnuts until fragrant and lightly browned.
Blend roasted red peppers, toasted nuts, garlic, diced tomatoes, vinegar, spices, and olive oil until smooth.
Refrigerate the Romesco sauce for at least an hour before serving.
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