Spanish Romesco Sauce is a vibrant condiment from Catalonia in northeastern Spain. Roasted tomatoes and red bell peppers, toasted nuts and bread are pureed with roasted garlic, mild chili pepper, and vinegar to create a thick luxurious texture and a flavor-packed sauce that I want to put on everything.
It takes some effort to make Romesco Sauce, but it's so worth the fuss. I suggest you make a big batch. Romesco sauce will keep for a couple of weeks in the fridge. This recipe is enough for a couple of dinners for four, with enough left over to spread on several sandwiches or burgers.
How to make Spanish Romesco Sauce
- Start by toasting the hazelnuts, almonds, bread cubes and garlic in a 350ºF oven. While they're in the oven you can prepare the tomatoes and the ancho chile pepper.
- Unless you find skinned hazelnuts, you'll have to rub the skins off. It's easy to do. After roasting the hazelnuts, rub them through a dish towel, over a bowl, and the skins will come loose.
- Next sear the tomatoes. Use the ripest plum tomatoes you can find. Sear them in a heavy skillet in some olive oil until they get some black spots and the skins start to split. Once they're cool enough to handle, peel off the skins and slice them in half.
- Prepare the Chilies: Ancho chilies are dried poblano peppers. They have a mild, sweet and fruity flavor. You can find dried ancho chiles at many grocery stores in the international food aisle, or you can order them online.
- It's easy to reconstitute anchos with a short soak in hot water. For this recipe you'll sear them in a hot pan to enhance their flavor, then soak them in water for 15 minutes and then chop them roughly.
- Once everything is roasted and seared and soaked, it all goes into the food processor: bread, nuts, garlic, tomatoes and chilies, plus a jar of roasted peppers, some red wine vinegar, salt, pepper and olive oil.
- Whizz the mixture until it's roughly chopped. The texture can be modified by adding more olive oil or water. I like it on the thick side - so it's almost spreadable.
Romesco Sauce is great on the simplest piece of grilled or roasted meat, chicken, fish or vegetables. It's got enough pizzazz to transform an ordinary dinner into a spectacular meal.
What To Serve with Romesco Sauce
If you're wondering what to serve with your homemade romesco sauce, I've got a recommendation: sheet pan Spanish spice-crusted pork tenderloin, potatoes and vegetables. It's a fantastic one pan dinner and romesco sauce is the perfect condiment to give it an added layer of deliciousness.
Here's the recipe for Spanish Romesco Sauce. If you make this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!Print