Romesco sauce is a classic Spanish sauce from Catalonia, known for its intense flavour and creamy texture. It is traditionally made with roasted peppers, tomatoes, toasted almonds or hazelnuts, olive oil and vinegar, which gives it a perfect balance of sweetness, acidity and depth.
It is often served alongside grilled meat, fish and vegetables, but it also works beautifully as a dip for bread or as part of a tapas spread. With its rich flavour and versatility, romesco sauce is an essential part of Spanish cooking – and a sure-fire winner if you want to take your dishes up a notch.
Romesco sauce is a real explosion of flavour. This classic Spanish sauce is creamy, rich and full of umami from roasted peppers, roasted tomatoes and toasted almonds. I make mine with both roasted peppers and tomatoes – it gives the sauce a lovely freshness and depth that really lifts the flavour.
The sauce is seasoned with sherry vinegar or red wine vinegar for a perfect balance of sweetness and acidity – and if you don’t have either to hand, lemon works well as a fresh alternative.
I also add parsley, because it gives the sauce a pleasant freshness and an extra touch of green, but it can easily be made without if you prefer a more classic version.
Serving suggestions for romesco sauce
Grilled meat – it goes well with beef, lamb, chicken and pork
Fish and shellfish – try it with grilled salmon or prawns
Grilled vegetables – aubergine, courgette and asparagus are even better with romesco
As a dip for bread or as part of a tapas spread
This sauce is not only easy to make – it also keeps in the fridge for several days, so you always have a flavour booster ready for your dishes.
Romesco sauce
Ingredients
- 3 large red peppers
- 250 g cherry tomatoes
- 2 cloves garlic
- 1/4 tsp smoked paprika
- 80 g almonds, preferably toasted
- 1 tbsp sherry or red wine vinegar
- 50 ml olive oil
- 1 handful flat-leaf parsley
- Salt and freshly ground black pepper
- Olive oil for roasting and to serve
Method
- Halve the tomatoes and place them on a baking tray lined with baking parchment – or in an ovenproof dish brushed with olive oil. Lay them cut side up.
- Halve the peppers too, remove the seeds and membranes, and lay the peppers skin side up.
- Drizzle with olive oil (not the 50 ml for the sauce), season with salt and freshly ground pepper, and roast in a preheated conventional oven (top and bottom heat) at 220°C for about 30 minutes.
- Let the peppers cool slightly, then peel off the skins.
- Put the peppers and the roasted tomatoes in a mini chopper with the garlic, smoked paprika, almonds and sherry vinegar. Blitz until you have a coarse but even dip.
- Now add the oil a little at a time, blending it into the dip. Blend until you have the consistency you want.I like it with a bit of bite, not too smooth.
- Now add the parsley and blend again until it is finely chopped, then season to taste with salt and freshly ground pepper – and a little more sherry vinegar if needed.If you would like it thinner, adjust the consistency with a splash of water.
- Keep it in the fridge until serving, and serve with a drizzle of extra olive oil on top.
Nutrition
Premium
Hej. Jeg forstår ikke hvorfor du skriver at skindet skal fjernes fra peberfrugterne. Jeg kommer lidt sammen med en dygtig nok, han ville aldrig fjerne den brændte skind, da netop denne skind giver masser af smag og bliver slået i micro stykker i blenderen. Jeg har nu prøvet på begge måder og der er altså mest smag når skindet er med.
Hej Preben
Jeg ville personligt aldrig blende en sort skræl med, men jeg bryder mig heller ikke om en meget røget eller brændt smag. Men det er absolut en smagssag. Man kan sagtens blende dem med, er blenderen kraftig nok bemærker man dem ikke konsistens mæssigt:)
Warm wishes, Dianna
Skal prøves, kan det fryses?
Hej Ann
Jg har desværre ikke prøvet, men kan umiddelbart ikke se, at det ikke skulle kunne fryses med de ingredienser der er i 🙂
Warm wishes, Dianna
Hej Ann
Romesco burde sagtens kunne fryses med de ingredienser det indeholder 🙂
Warm wishes, Dianna
Den er for vildt. Sikke en smag
Hejsa
Hvor er det dejligt at høre – tusind tak 🙂
Warm wishes, Dianna