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Romesco Sauce

Yankee Plus Dec 2015


by in Jun 2004
Romesco Sauce
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Total Time: 10

This is another classic sauce from Catalonia, Spain. It is typically served with grilled fish or poultry.

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  • 1 tablespoon plus 1/2 cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 10-ounce jar piquillo* or other roasted red peppers, drained
  • 1/4 teaspoon hot pepper flakes, preferably pepperoncino
  • 2/3 cup Marcona almonds
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon spicy smoked paprika, preferably pimenton de la Vera
  • Salt and pepper, to taste


Pour 1 tablespoon olive oil into saute pan and place over medium heat. Add crushed garlic; heat until garlic is golden in color.

In a food processor, puree garlic, peppers, hot pepper flakes, almonds, vinegar, and paprika. Slowly drizzle in remaining olive oil until a nice emulsion is formed. Add salt and pepper to taste.
Updated Friday, June 11th, 2004

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