Making Romesco Sauce
Originating from the coastal regions of Spain, this sauce is designed to cling to grilled fish or charred vegetables. It relies on the contrast between the richness of ground almonds and the tang of sherry vinegar.
Texture is your target
Do not over-process the mixture into a puree; you want a visible, rustic grain from the nuts and bread that gives the sauce its signature mouthfeel.
- food processor
- heavy-bottomed skillet
- baking sheet
What goes in.
- 2large red bell peppers, roasted and peeled
- 1/2 cupblanched almonds, toasted
- 1 sliceday-old sourdough bread, crust removed
- 3 clovesgarlic, peeled and smashed
- 1 tbspsmoked paprika
- 2 tbspsherry vinegar
- 1/3 cupextra virgin olive oil
- 1 tspsea salt
Drizzle the oil slowly
With the food processor running on low, stream the olive oil in slowly. This forces the oil to bind with the peppers and bread, turning the mixture from a chunky relish into a creamy, stable sauce.
The method.
Toast the bread and nuts
Heat a small amount of oil in your skillet. Fry the bread slice until golden brown on both sides. Remove, then add the almonds to the same pan, shaking frequently until they are golden and fragrant.
Combine the aromatics
Place the roasted peppers, toasted nuts, fried bread, garlic, paprika, and vinegar into the food processor bowl. Pulse 5 or 6 times until the mixture is broken down into small, uniform pieces.
Emulsify
Scrape down the sides of the bowl. Turn the processor on and slowly pour the olive oil through the feed tube in a steady, thin stream until the sauce thickens and takes on an orange-red hue.
Season
Taste the sauce. Add salt and more vinegar if needed to brighten the pepper sweetness. Pulse once more to incorporate.
Other turns to take.
Spicy Romesco
Add one small dried guajillo or ancho chili—rehydrated and seeded—during the pulsing stage for deeper heat.
Walnut Romesco
Replace half the almonds with toasted walnuts for a earthier, more tannic profile.
When it doesn't go to plan.
If the sauce is too thick, thin it with a teaspoon of warm water or additional vinegar.
Use store-bought jarred roasted peppers if you are short on time, but drain them thoroughly on paper towels first to keep the sauce from becoming watery.
Let the sauce sit for 30 minutes before serving; the flavors need time to marry.
The ones that keep coming up.
Can I make this ahead of time?
Yes, it keeps well in the refrigerator for up to three days. Bring it back to room temperature before serving to allow the olive oil to soften.
Do I have to fry the bread?
Frying it in olive oil adds a necessary depth and helps thicken the sauce more effectively than raw bread.
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