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Donna R. Luis

Bold Spanish Romesco Sauce

A smooth, smoky, tangy Romesco sauce made from roasted red peppers, nuts, tomato paste, vinegar, chickpeas, garlic, olive oil, and smoked paprika. It blends in minutes and makes a flavorful accompaniment for crusty bread or grilled vegetables.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8
Course: Sauce
Cuisine: Spanish-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 roasted red bell peppers skins and seeds removed
  • ¼ cup extra-virgin olive oil
  • ¼ cup water
  • ⅓ cup mixed almonds and peeled hazelnuts
  • 2 tablespoons tomato paste
  • 2 tablespoons sherry vinegar or red wine vinegar
  • ¼ cup cooked chickpeas drained and rinsed
  • 2 garlic cloves
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • Freshly ground black pepper to taste

Equipment

  • Blender
  • Measuring cups
  • Measuring spoons
  • Serving bowl

Method
 

  1. 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.
  2. Blend Until Smooth: Blend the mixture until smooth and creamy, ensuring the ingredients are thoroughly combined.
  3. Serve the Romesco: Transfer the finished sauce to a serving dish and serve with crusty bread or grilled vegetables.
  4. 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.