Romesco Sauce is a vibrant blend of roasted red peppers, roasted tomatoes, nuts and a variety of seasonings. It’s packed with bold flavours that complement a wide range of dishes, from grilled chicken and fish to roasted vegetables. Originating from Tarragona in Catalonia, Spain, this sauce was traditionally created by fishermen to enhance their fresh catches. Today, romesco is a versatile and beloved addition to many meals. Its smoky, nutty and tangy notes make it perfect for dipping and drizzling over simple ingredients, transforming everyday dishes into something exciting and flavourful.
The foundation of romesco lies in its use of roasted dried peppers, nuts, tomatoes, garlic and olive oil. These ingredients are blended or mashed together to create a smooth, thick texture, perfect for coating food or dipping. While the recipe can vary, some key components are almost always present, such as almonds or hazelnuts, which give the sauce its nutty richness. Bread is often added as thickening agent, and a splash of vinegar adds a subtle tang, balancing the bold flavours of the other ingredients.
One of the unique aspects of romesco sauce is the type of peppers used. The original recipe calls for Nora peppers, which are small, round, dried pepper native to Spain. These peppers bring a sweet, smoky flavour with mild heat, but they are not always easily accessible outside of Spain. As a result, many modern versions of the sauce substitute roasted red bell peppers or even mild chilies. While bell peppers offer. For a closer approximation, rehydrating dried Kashmiri Chilies can give the sauce a flavour profile more reminiscent of the traditional version.
Romesco sauces versatility is another reason for its popularity. Though it started as an accompaniment to fish, it can be used in countless ways. Its bold, savory flavour pairs beautifully with roasted or grilled meats such as chicken, pork and lamb. Vegetarians love it drizzled over roasted vegetables like cauliflower, potatoes, Brussels sprout, eggplant or zucchini. The sauce’s creamy texture also makes it an ideal dip for crusty bread or crunchy crudités. Some even use it as a spread on sandwiches or wrap to elevate everyday lunches.
The preparation of romesco sauce has evolved over time. Historically, it was made by hand using a mortar and pestle, a method that allowed for a rustic texture and a deep integration of flavours. Today, most people use a blender or food processor, which significantly speeds up the process and yields a smoother, more refined texture. Despite this modern convenience, the core principals of flavor-building remain the same, roasting or grilling ingredients to bring out their natural sweetness and depth, then blending them into a cohesive sauce that’s rich in flavour yet balanced.
Romesco’s distinctive flavour comes not just from the ingredients, but also from the techniques used to prepare them. Roasting the tomatoes and peppers enhances their sweetness and imparts a slight charred note that defines the sauce. The nuts, too, are often toasted before being added, enhancing their natural oils and bringing out a deeper flavour. This layering of flavours is what makes romesco so beloved- it’s smoky, nutty, tangy and slightly sweet all at once.
Ingredients for Romesco Sauce:
Romesco sauce comes together with a few key ingredients that bring out bold flavours and creamy textures.
Red Bell Peppers: Roasted red bell peppers, which give a smoky and slightly sweet base, perfect for adding depth.
Roasted Tomatoes: Roasted tomatoes contribute a rich, savory note that complements the peppers beautifully.
Almonds: Almonds, ideally unsalted, are often used for their nutty flavour and slight crunch. You can also substitute them with hazelnuts or pine nuts for a different twist.
Roasted Garlic: Roasted garlic adds a subtle sweetness, balancing out the other flavours with its gentle warmth.
Red Wine Vinegar: Red wine vinegar provides acidity, brightening up the sauce.
Paprika Powder: Paprika brings a touch of smokiness.
Extra Virgin Olive Oil: Extra virgin olive oil rounds everything out, adding a luxurious creaminess. The oil not only enhances the texture but also ties together all the elements, making the sauce irresistibly smooth.
Use of Romesco Sauce:
Romesco sauce offers a versatile flavour boost to a variety of dishes, making it an essential addition to your kitchen. Romesco sauce is traditionally paired with fish, chicken and grilled meats, its smoky and nutty flavours elevate even the simplest meals.
You can drizzle it over roasted vegetables like cauliflower, potatoes, Brussels sprout, eggplant, bell peppers or zucchini.
This Spanish sauce is also a perfect match for breaded dishes- spread it on breaded chicken cutlets, or as a dipping sauce for calamari or crispy fish sticks.
You can also serve it as a dip with fresh veggies like carrots, cucumbers etc.
Pair it with homemade pita or flatbreads for an irresistible snack.
You can also serve as a zesty topping for air-fried or oven-baked fries or slather it on grilled corn on the cob.
For a heartier option, toss Romesco with your favourite pasta, vegetable noodles or use it as a spread in sandwiches.
Its adaptability makes it a staple in everything from breakfast dishes like frittatas and scrambled eggs to lunch and dinner favourites.
Storage Tips:
Store leftover Romesco sauce in an airtight container in the fridge, where it will stay fresh for up to a week. It’s versatile and can enhance meals like breakfast, lunch sandwiches or snacks. For longer storage, freeze it in a freezer-safe container for up to six months. When ready to use thaw in the fridge overnight and stir well before serving.
Ingredients
1 no. Red Bell Pepper
1 no. Onion
1 no. Whole Garlic
2 nos. Tomato
2 tbsp Olive Oil
3 nos. Kashmiri Red chili/ Nora Peppers (soaked & chopped)
1/4 cup Almonds (blanched & toasted)
1 tsp paprika Powder
1 Slice Bread, toasted
1 tsp Red Wine Vinegar
1/4 cup extra Virgin Olive oil
1 tsp Kosher Salt
Preparation
For toasted Bread crumbs:
- Step 1: Preheat the oven @200°C (400°F). Slice the red bell pepper in half and remove seeds and the stem core. Then slice the onion in half, leaving the skin on and next take the top off a whole head of a garlic exposing all those cloves.
- Step 2: Place tomatoes, red bell pepper, garlic and onion onto the baking sheet. Now drizzle some olive oil over the veggies. Bake in the preheated oven for 30-40 minutes. Remove from the oven and allow them to cool for 10-15 minutes.
- Step 3: Remove skin of the onion, tomatoes, red bell pepper and transfer them in a blender. Then add blanched and toasted almonds, chopped chili, roasted garlic cloves, paprika powder, toasted bread, red wine vinegar, extra virgin olive oil, salt and blend them until you get a smooth sauce.
- Step 4: Store in an air tight container in refrigerator or freezer.
Pro tips:
Opt for high-grade ingredients, this elevate the overall flavour of your sauce.
Roast your pepper and tomato for a richer taste.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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