Romesco Sauce (Catalan Roasted Pepper and Almond Sauce)

Romesco is the sauce I reach for the moment the grill comes out for the summer, which means it earns a place right alongside the piri-piri and escabeche sauces already on the site, even though it comes from the opposite end of the peninsula. Roasted red peppers, toasted almonds, garlic, and stale bread get blitzed with olive oil and sherry vinegar into something thick, smoky, and a little nutty.

It comes from Catalonia’s Tarragona coast, originally made by fishermen to go with grilled fish, and it has since spread to just about everything: grilled vegetables, roast chicken, patatas bravas already posted here, even spooned onto a simple piece of toast.

I keep a jar of this in the fridge most of the summer. It turns a plain grilled chicken breast into something worth photographing, and it is the one sauce in this house that both kids agree on without negotiation.

Romesco Sauce Recipe

Prep time: 15 minutes · Cook time: 20 minutes · Total: 35 minutes · Servings: 8 (makes about 2 cups) · Calories: ~140 per serving

Ingredients

• 2 large red bell peppers
• 1 large tomato
• 4 garlic cloves, unpeeled
• 1/2 cup blanched almonds
• 1 slice stale bread, crust removed, torn into pieces
• 1/3 cup extra-virgin olive oil, plus more for roasting
• 2 tablespoons sherry vinegar
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional
• Salt, to taste

Instructions

1. Preheat the oven to 425°F. Place the bell peppers, tomato, and garlic cloves on a baking sheet, drizzle with olive oil, and roast for 25 to 30 minutes, until the pepper skins are blistered and the tomato is soft. Remove the garlic a few minutes early if it browns too quickly.
2. While the vegetables roast, toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, until fragrant, and lightly fry the bread in a splash of olive oil until golden.
3. Let the roasted vegetables cool slightly, then peel the peppers, tomato, and garlic, discarding skins and seeds.
4. Combine the roasted peppers, tomato, garlic, toasted almonds, fried bread, sherry vinegar, paprika, and cayenne in a food processor.
5. Pulse to a coarse paste, then drizzle in the olive oil while pulsing, until the sauce is thick but still has some texture.
6. Season with salt to taste. Let sit at least 15 minutes before serving to let the flavors meld.

Recipe Notes

• Do not over-process into a completely smooth puree; romesco should have a little texture from the almonds and bread.
• Roasting the peppers yourself gives the best smoky flavor, but jarred roasted red peppers work in a pinch when you are short on time.
• This sauce keeps well in the refrigerator for up to a week and actually improves after a day.
• Serve with grilled meats, roasted vegetables, or thinned slightly with extra olive oil as a dip for bread.