Equipment
* optional
Ingredients
Base Elements
- 250 g roasted red peppers, drained if jarred, roughly chopped
- 60 g blanched almonds, toasted
- 2 garlic, peeled and smashed
Seasoning and Liquids
- 80 ml extra virgin olive oil, room temperature
- 15 ml sherry vinegar
- 3 g smoked paprika, ground
- 4 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 145 kcal
- Protein
- 2 g
- Carbohydrates
- 4 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 2 g
- Sodium
- 197 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 2 g
- Potassium
- 168 mg
- Calcium
- 24 mg
- Iron
- 0.6 mg
- Magnesium
- 28 mg
- Phosphorus
- 52 mg
- Zinc
- 0.4 mg
- Vitamin A
- 447 mcg
- Vitamin C
- 60 mg
- Vitamin E
- 3.5 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.09 mg
- Niacin
- 0.3 mg
- Folate
- 4 mcg
- Water
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
If your almonds are raw, toast them in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant and lightly golden. Allow them to cool completely.
Place the cooled toasted almonds and smashed garlic cloves into the bowl of a food processor.
Pulse the almonds and garlic 8 to 10 times until they resemble coarse sand. Scrape down the sides with a spatula.
Add the roasted red peppers, sherry vinegar, smoked paprika, and kosher salt to the food processor.
Process the mixture on high for about 30 seconds until a thick, textured paste forms. It should not be completely smooth.
With the food processor running on a low setting, slowly drizzle the extra virgin olive oil through the feed tube to create an emulsion. Taste and adjust seasoning if necessary.
Chef's Notes
- For a thicker, more traditional Romesco texture, blend in a slice of stale, toasted sourdough or baguette during the initial almond processing stage.
- Using jarred roasted red peppers saves significant time, but charring your own fresh red bell peppers adds an incomparable depth and smoky sweetness.
- Extra virgin olive oil can sometimes turn bitter when subjected to the high-speed blades of a food processor for too long. Process just until combined, or fold the oil in by hand with a whisk.
- This sauce benefits greatly from sitting. Making it 1 to 2 hours in advance, or even the day before, allows the garlic and smoked paprika to permeate the oil thoroughly.
Storage
Refrigerator: 1 week — Store in an airtight jar. A thin layer of olive oil on top helps preserve freshness.
Freezer: 3 months — Freeze in ice cube trays for easy portioning, then transfer to a sealed bag.
Reheating: Thaw overnight in the refrigerator. Serve at room temperature.
Troubleshooting
Sauce is too watery or thin
Cause: Roasted peppers were not adequately drained, carrying excess water into the blend
Fix: Pulse in an additional 20g of toasted almonds or a slice of toasted crusty bread to absorb the moisture
Prevention: Pat jarred peppers very dry with paper towels before using
Bitter flavor profile
Cause: Almonds or garlic were burnt, or the olive oil is too peppery and became bitter when processed
Fix: Add a small pinch of sugar or a splash of agave syrup to balance the bitterness
Prevention: Watch almonds carefully while toasting and avoid over-processing strong extra virgin olive oils
Oil separates and pools at the top
Cause: Oil was added too quickly or all at once, preventing proper emulsion
Fix: Transfer mixture to a bowl and vigorously whisk in 1 teaspoon of warm water to re-emulsify
Prevention: Stream oil slowly while the machine is running
Cultural Context
Romesco sauce traces its origins back to the coastal region of Tarragona in Catalonia, Spain, where local fishermen first created it to liven up the daily catch. Traditionally pulverized in a mortar and pestle, it reflects the quintessential Mediterranean marrying of local nuts, olive oil, and nightshades introduced from the Americas. Today, it remains a beloved staple in Spanish tapas culture, most famously paired with spring calcots (green onions) or grilled seafood.
