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This Romesco sauce is a creamy, vibrant Spanish-inspired condiment built around roasted red peppers, nuts, tomato paste, vinegar, garlic, and smoked paprika.
The combination creates a richly savory sauce with a naturally sweet pepper flavor, gentle smokiness, and a bright tangy finish.
Extra-virgin olive oil gives the mixture a smooth, silky body, while almonds and peeled hazelnuts add subtle nuttiness and richness.
Unlike a traditional Romesco sauce, this version uses tomato paste instead of roasted tomatoes and cooked chickpeas in place of bread.
The chickpeas help create a thick, creamy texture while keeping the ingredient list simple.
Sherry vinegar or red wine vinegar adds acidity that balances the roasted peppers and rich olive oil, while smoked paprika deepens the overall flavor.
Everything comes together quickly in a blender, making this an especially convenient sauce for serving alongside simple meals or turning everyday vegetables into something more flavorful.
The finished sauce should be smooth and creamy, with the roasted peppers providing its distinctive red color and savory-sweet character.
Serve the Romesco sauce with crusty bread or grilled vegetables for an easy appetizer, side, or accompaniment.
Homemade roasted red peppers work beautifully, though whole jarred roasted peppers can also be used for convenience.
For a more traditional variation, the recipe notes that a thick slice of crusty bread can replace the chickpeas.
Bold Spanish Romesco Sauce
Ingredients
Equipment
Method
- Blend the Ingredients: Place the roasted red peppers, extra-virgin olive oil, water, almonds and peeled hazelnuts, tomato paste, sherry vinegar or red wine vinegar, cooked chickpeas, garlic cloves, smoked paprika, sea salt, and a few pinches of freshly ground black pepper in a blender.
- Blend Until Smooth: Blend the mixture until smooth and creamy, ensuring the ingredients are thoroughly combined.
- Serve the Romesco: Transfer the finished sauce to a serving dish and serve with crusty bread or grilled vegetables.
- Optional Traditional Variation: For a more traditional version, replace the ¼ cup cooked chickpeas with a 1-inch-thick slice of crusty bread, torn into pieces, before blending.
Notes
- Use roasted red peppers with the skins and seeds removed so the sauce blends into a smooth, creamy consistency.
- Either homemade roasted red peppers or 2 whole roasted peppers from a jar can be used.
- The recipe uses a combination of almonds and peeled hazelnuts, adding richness and a subtle nutty flavor.
- Sherry vinegar or red wine vinegar provides the sauce’s bright, tangy element.
- The chickpeas help create the creamy texture in this nontraditional version of Romesco sauce.
- For a more traditional variation, replace the chickpeas with a 1-inch-thick slice of crusty bread, torn into pieces.
- Blend all the ingredients until completely smooth before serving.
Chef’s Secret
For the smoothest Romesco sauce, make sure the roasted red peppers are thoroughly drained and have their skins and seeds removed before they go into the blender.
Excess moisture can make the finished sauce thinner, while remaining seeds or skin can interfere with its silky texture.
Add the ingredients to the blender as listed, then blend until the nuts, chickpeas, peppers, and garlic are fully incorporated into the olive oil and other liquids.
Since the sauce relies on roasted peppers, smoked paprika, vinegar, and nuts for its character, use peppers with a good roasted flavor and freshly ground black pepper for the best balance.
The goal is a cohesive, creamy sauce rather than a chunky mixture.
Serving Suggestions
Serve Romesco sauce alongside crusty bread for dipping or spoon it over grilled vegetables for a flavorful accompaniment.
It can also be placed in a small serving bowl as part of an appetizer spread, allowing everyone to dip bread directly into the creamy sauce.
Keep the presentation simple so the vibrant red color and smooth texture remain the focus.
The sauce is particularly suited to dishes where its smoky, tangy flavor can complement grilled or roasted vegetables.
Conclusion
This easy Romesco sauce brings together roasted peppers, nuts, tomato paste, vinegar, garlic, and smoked paprika in a creamy blend that is quick to prepare yet full of bold flavor.
Its smooth texture makes it especially versatile for serving with bread or vegetables, while the chickpea-based variation offers a convenient departure from traditional versions.
