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Romesco Sauce


Romesco Sauce

Romesco Sauce

Photo © Molly Watson
Romesco Sauce, made with tomato, red pepper, garlic, and almonds, is a Spanish classic delicious slathered on potatoes, fish, chicken, or vegetables. It also makes a fabulous dip for veggies or crackers. Truth be told, I've been known to eat it with a spoon.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes


  • 3 tomatoes
  • 2 red peppers
  • 5 cloves garlic
  • 2 small dried chiles, such as arbols
  • 1/2 cup blanched almonds (whole or slivered)
  • 4 Tbsp. olive oil
  • 1/3 cup chicken or vegetable broth (preferably Homemade Chicken Broth
  • 3 Tbsp. dry white wine
  • 1/2 tsp. salt
  • 1 Tbsp. red wine vinegar


  1. Peel and chop tomatoes and set aside.
  2. Roast and peel peppers using either the stove-top method or the broiler method. Set peppers aside.
  3. Chop garlic and set aside.
  4. Remove stems and seeds from chiles and set aside.
  5. Heat a medium saucepan over medium-high heat. Toast almonds, stirring constantly, until starting to brown, about 3 minutes. Transfer toasted almonds to a bowl or plate and set aside.
  6. Return pan to heat and add oil. When oil is hot add half of the chopped garlic. Cook, stirring, until fragrant, about 1 minute. Add tomatoes, peppers, chiles, broth, wine, and salt. Cook, stirring occasionally, until flavors are blended and vegetables are all very soft, about 20 minutes.
  7. Whirl tomato-pepper mixture, almonds, remaining garlic, and vinegar in a blender until extremely smooth - let the blender run at least 2 minutes. Serve warm or at room temperature on fish, shellfish, chicken, or vegetables. Romesco Sauce also makes a delicious dip for veggies or crackers.

Makes about 1 1/2 cups Romesco Sauce.

Related Video
How to Make Spanish Romesco Sauce

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