Romesco Sauce Recipe – Detoxinista

This homemade Romesco sauce is about to become your new favorite condiment. I want to slather it on everything!

Before we get to the recipe, you should know that this is NOT the traditional method for making it. Usually, you’d have to roast tomatoes and red peppers in the oven first, but this recipe calls for jarred roasted red peppers and a few pantry spices to make your life easier.

As a result, this romesco sauce recipe is ready to enjoy in 10 minutes or less. Take a look at the other variations I tried below, if you’re curious, but this is the version I come back to every time. The flavor is fantastic!

⭐⭐⭐⭐⭐ Featured Review

“I just made it, and no kidding, it’s the best sauce I’ve ever tasted!”

-Kat

Romesco Sauce Variations

This Spanish-inspired sauce is typically made with roasted tomatoes and red peppers. To make this recipe easier for the average cook (myself included), I tried a few shortcuts to achieve a similar flavor, without as much effort.

Here’s what I tried adding:

• Sundried Tomatoes. I added 1/4 cup of sundried tomatoes to the recipe below to see if the added tomato flavor would enhance the depth of flavor. This version is thicker, but the sundried tomato flavor overpowers the delicate roasted red pepper flavor, so it’s not my favorite.
• Tomato Paste. I added one tablespoon of tomato paste to this recipe for extra tomato flavor, without the additional time commitment of roasting tomatoes. This was fine, but if you don’t regularly use tomato paste, it seems like a waste to open a container just for this. The extra flavor isn’t worth it, in my opinion.
• Fresh tomatoes. I’ve replaced the water in this recipe with one large Roma tomato. It’s juicy enough to help the sauce blend, and it feels more traditional to include a tomato. However, it doesn’t significantly affect the flavor, so I don’t think it’s worth it. Water is both easier and cheaper for blending.

Ultimately, I’m happiest with the recipe below, which calls for no tomatoes. The flavor is fantastic and lets the roasted red peppers shine! But feel free to try one of these variations if you crave extra tomato flavor.

Romesco Sauce Ingredients

Here’s what you’ll need:

• Roasted red peppers. I use jarred roasted red peppers almost every time I make this, because they’re convenient. If you prefer to roast your peppers, here’s how to roast red peppers in the oven. Be sure to read the label when buying roasted red peppers. I once accidentally bought a jar that had added sugar, and it ruined the flavor. (Sugar shouldn’t be in the ingredient list.)
• Almonds. Whole almonds are the most common thickener for romesco sauce. They make it creamy, without added dairy. If you have other nuts on hand, they should work, too.
• Fresh parsley. Shop for Italian flat-leaf parsley because it has a stronger flavor. This fresh herb is crucial in classic Romesco sauce, so avoid using dried herbs as a substitute. (Curly parsley can be used in a pinch, though.)
• Garlic. Fresh garlic cloves add a slightly spicy, zippy flavor that makes this sauce taste restaurant-quality. You can use garlic powder as a substitute, but fresh garlic is better. Finely mince it with a microplane before blending if you don’t have a powerful blender. You don’t want to miss a chunk while blending!
• Olive oil. This helps emulsify the sauce, making it slightly creamy. You can use another mild-flavored oil if needed.
• Spices. Smoked paprika and crushed red pepper flakes take this sauce to the next level. You must use “smoked” paprika for the best flavor. I like this sauce with a 1/2 teaspoon of crushed red pepper flakes for a spicy kick, but you can use half that amount for a milder flavor.
• Red Wine Vinegar. This adds a tangy, zesty flavor that balances out the sweetness of the red peppers. If you don’t have this type of vinegar on hand, try using fresh lemon juice as a swap.

How to Make Romesco Sauce

Step 1:

Add the roasted red peppers, parsley, almonds, water, olive oil, smoked paprika, red pepper flakes, red wine vinegar, garlic, and salt to a high-speed blender.

Secure the lid and blend until the mixture looks smooth. Stop and scrape down the sides of the blender as needed to ensure everything is incorporated.

Step 2:

Taste the sauce and make any necessary adjustments. If you started with only a 1/4 teaspoon of crushed red pepper flakes, you might want to add more for a spicier flavor. You can also add extra smoked paprika for a smokier taste.

Once you’re satisfied with the flavor, the sauce is ready to use immediately. Or, you can transfer it to a storage jar with a lid and let it chill in the fridge.

(I think the flavor is even better after sitting for an hour or two in the fridge.)

How to Use Romesco Sauce

Now that you’ve made it, here’s how to use it:

• Pair it with proteins. Romesco sauce is traditionally served with fish, chicken, or steak. Its zippy, slightly spicy flavor is the perfect complement for these proteins.
• Sandwiches and wraps. Slather romesco on a large tortilla or toasted bread and top it with sliced tomatoes, arugula, sliced avocado, and red onion. (Sliced turkey is excellent, too.) This is our favorite sauce for sandwiches; it’s even good on a grilled cheese.
• Pasta. It can work as a creamy pasta sauce that pairs well with your favorite protein and veggies.
• Pizza. Swap your usual marinara sauce for romesco sauce.
• Grain & Veggie Bowls. Add a spoonful on top of your lunch bowls. It pairs well with cooked quinoa or rice, as well as roasted vegetables, leafy greens, and cooked proteins or beans.

Anywhere you use this sauce will make the dish taste like it came from a 5-star restaurant. I’m going to try it on burgers next!

More Recipes to Try

If you try this Romesco recipe, please leave a comment and star rating below to let me know how you like it.