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    Home » Recipes » Pizza

    Spanish Romesco Sauce: Charred Peppers, Almonds

    Published: Feb 27, 2020 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Spanish Romesco Sauce orange and nutty in a bowl with a travel book on one side. Made of charred red pepper tomatoes and almonds

    Jump to Recipe Print Recipe
    I can't think why I've not made this sauce before. Considering that dips, spreads and pasta sauces play a significant part in my culinary life, how could I miss out on this finger-licking treat of a sauce! The Spanish Romesco Sauce is really really easy to make and if you roast the peppers till they are charred, the smoky flavours and the zing of the paprika and chili flakes meld with the sweetness of the peppers and tomatoes.

    Orange Red thick Spanish Romesco sauce in a glass bowl with almonds and parsely scattered in the background. A red and white checked napkin lies to the left
    Romesco Pasta sauce from Charred red peppers and tomato

     

    This sauce has its origins in Tarragona, Catalonia. It is popularly served with sea food such as being added to fish stew, or with grilled vegetables, crudités, grilled chicken, lamb etc. It also makes for a tasty spread in wraps and sandwiches and a delicious pasta. Tomatoes, Nyora Peppers, Almonds/hazelnuts/pine nuts, Olive Oil and Garlic are the basic components that make up the sauce. Nyora peppers as I understand, are a variety of red bell pepper, small and sun dried.

    The Spanish Romesco Sauce is a little coarse in texture, nutty and with a touch of spice, and it will be perfect with the shell pasta I plan to add it to.

    Selecting Ingredients for Spanish Romesco Sauce

    When you make this Sauce, store bought roasted peppers in a jar may be added, but as you would find for yourself, the flavour of homemade charred roasted peppers is something else.

    I have blanched the almonds for the Spanish Romesco Sauce in order to make them easy to peel, though you could of course add peeled almonds instead. My recipe elsewhere on this blog shows you how to easily peel almonds. Check the link for Badam Halwa, where this process is explained with step by step instructions.

    Use good quality Olive oil, it makes all the difference to the final taste.

    Ingredients for Spanish Romesco Sauce: Glass bowl with bread, roasted red peppers, parsley and tomatoes, with blanched peeled almonds in another bowl and other ingredients in bottles in the background
    Ingredients for Romesco Sauce

    Foodie Monday Bloghop Logo

    This post is my contribution to the 172nd event of the Foodie Monday BlogHop. This week, the theme was suggested by Mayuri Patel, and most of us voted for 'International Feast'. Mayuri stipulated that in this theme, we each prepare a dish from the Country whose name is spelt with the same first letter as our own first name.

    I, being Sujata, had to cook something from the cuisine of a country whose name began with an 'S'. Feeling rather woolly headed because of lack of sleep due to a troubling shoulder pain and an even more troubling cough, I did a cursory Google search - I couldn't think of what I could prepare from Syria, Saudi Arabia, Senegal or San Marino or Saint Kitts! I wasn't excited about the theme at all, till Mayuri prompted me by saying there are any number of Countries whose name begins with an S.

    I glanced over at the cook books in my book shelf and began browsing the recipes in 'Coming Home to Sicily'. And then it struck me (I told you, I was feeling woolly headed earlier!) what about Spain, with its glorious cuisine, and the opportunity it gave me to cook something special. A few minutes search was all it took after that to freeze on the Spanish Romesco Sauce to accompany my usual weekend Pasta.

    Beige edged plate filled with shell pasta in a an orangey pasta sauce with fresh basil leaves as garnish. A jar of sauce in the background on a white napkin, all of this on a green background
    Shell Pasta in Romesco Sauce

    I mentioned Mayuri Patel earlier - an avid and prolific blogger, she blogs at Mayuri's Jikoni with its many recipes from both Indian and International cuisine. I'm sure you would love to browse her blog, as I do, with its colourful vibrant images of great food and easy to follow recipes.

    Other recipes you may like from this blog:

    Ajo Blanco  A cold grape and almond Gazpacho

    Ajo Blanco A chilled soup of white grapes and almonds
    Ajo Blanco, Chilled Grape and Almond Gazpacho

    Tomato Basil Sauce for Pasta or Pizza

    Tomato Basil pasta sauce
    Home made Tomato Basil Sauce for Pasta and Pizza

     

     

     

     

     

     

    Spanish Romesco Sauce from charred red peppers almonds and tomatoes in a bowl resting on a red striped napkin to one side and with almonds and parsley scattered on the left

    Spanish Romesco Sauce: Roasted Red Pepper and Almonds

    Sujata Shukla
    Spanish Romesco Sauce from charred red pepper, tomato and almonds. Easy to make and versatile to use. Serve with grilled veggies or chicken or with fish, or as a delicious pesto, with pasta or as a spread.
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Resting Time 15 mins
    Total Time 1 hr 10 mins
    Course Pasta sauce, sauce, Side Dish
    Cuisine continental, Mediterranean, spanish
    Servings 2 cups
    Calories 843 kcal

    Ingredients
      

    For Roasting Red Pepper, Tomato and Garlic

    • 1 cup Roasted Peeled Red Pepper slices from 2 large red peppers
    • 1 cup Roasted Peeled Red Tomatoes from 2 large tomatoes
    • 2 cloves garlic
    • 1 tablespoon olive oil

    Other Ingredients for Spanish Romesco Sauce

    • ½ cup Peeled almonds Or almonds and hazelnuts
    • 2 slices white bread or bread of your choice
    • ½ teaspoon Red chilli flakes or to taste - upto 2 teaspoons
    • ½ teaspoon smoked paprika or to taste - upto 1 teaspoon
    • 1 tablespoons parsley minced
    • 1 tablespoon red wine vinegar
    • ½ cup olive oil
    • ½ teaspoon salt or to taste
    • ½ teaspoon Fresh grated Pepper or to taste

    Instructions
     

    To Roast the Red Pepper, Tomato, Garlic

    • Preheat the oven to 200C / 400 F. Brush Peppers, and Garlic with a little olive oil Slice tomatoes into two and brush with oil and a light sprinkling of salt. Or make two three slits in the bottom of the whole tomatoes and brush with oil.
    • Place whole red peppers, sliced or whole tomatoes and garlic cloves on baking trays lined with parchment and place in the heated oven. Sliced tomatoes to be placed cut side up. Peppers to be place lengthwise. Roast for 20 minutes, by which time one side of the peppers and tomatoes will begin to char. Remove the trays from the oven and turn the peppers and tomatoes over so that the cut side faces down. Remove the garlic cloves from the tray and keep aside. Roast peppers and tomatoes for another 15 minutes. Transfer immediately while hot to a flat surface (I used a flat chopping sheet) and cover with an inverted glass or metal bowl with no gaps underneath. The peppers will steam and the skin will begin to loosen.
    • After about 15 minutes, you can easily peel the peppers and tomatoes. Slice the peppers into two and pull the stem sideways so that the seeds also come out. Peel the skin from the peppers and cut away membranes and remove any seeds left behind. Peel the tomatoes (or leave them if you wish). I don't remove the seeds. Peel the garlic Slice the peeled peppers and tomatoes and crush the garlic.

    To Make Spanish Romesco Sauce

    • Toast the almonds for 5 minutes in the oven or in a pan on the stove, stirring frequently. Brush the bread slices with a few drops of olive oil, and toast lightly. Mince the parsley removing thick stems
    • Run the nuts and garlic in a food processor. Add the slices of roasted peeled red pepper, tomatoes, toasted bread and Parsley, and blend them in the processor.Add half the chili flakes, smoked paprika, salt and pepper and run the processor. Add the vinegar and half the olive oil in a trickle while the processor is running. Add more oil till the sauce reaches a runny but slightly coarse and nutty consistency.Once blended, taste for seasoning and add a little more of salt, chilli or paprika as required. Transfer to an airtight container and keep in the fridge till required.

    Nutrition

    Calories: 843kcalCarbohydrates: 29gProtein: 11gFat: 79gSaturated Fat: 10gSodium: 1881mgPotassium: 337mgFiber: 6gSugar: 6gVitamin A: 1447IUVitamin C: 38mgCalcium: 212mgIron: 4mg
    Keyword Pasta Sauce, Red Pepper Sauce, Romesco Sauce, Sauce
    Tried this recipe?Let us know how it was!

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    1. Kitty Ann says

      January 09, 2021 at 9:00 am

      Sounds so good! What do you do with the bread after toasting it? Did I miss something? Do you add it to the other sauce ingredients?

      Reply
      • Sujata Shukla says

        January 09, 2021 at 10:27 am

        Thank you so much for pointing out the omission. I will rectify the post instruction shortly.
        The toasted bread is to be added to the processor along with the red peppers and tomatoes (In this instruction: Add the slices of roasted peeled red pepper, tomatoes, Parsley and blend in the processor.)

        Reply
    2. Veena Krishnakumar says

      December 19, 2018 at 11:51 am

      Ah...this looks and sounds amazing. Home made sauce is the best. Loved the flavour packed sauce recipe

      Reply
      • Sujata Shukla says

        December 21, 2018 at 12:35 pm

        Yes Veena, and thank you. I make a variety of sauces now and have completely stopped store bought sauces for my pasta and pizza!

        Reply
        • jasmin panchal says

          November 02, 2019 at 3:10 pm

          I came here from Facebook really unique receipe thanks sujata for guiding me

          Reply
          • Sujata Shukla says

            November 02, 2019 at 3:13 pm

            Glad it is useful!

            Reply
    3. Sasmita Sahoo Samanta says

      December 04, 2018 at 5:04 pm

      I never ever try to use store bought sauce to use in my dishes. this Spanish Romesco Sauce is definitely going to be add in my to-do list and surely i will try soon di ... Lovely share for theme !!

      Reply
      • Sujata Shukla says

        December 05, 2018 at 10:51 am

        Thank you Sasmita! Its a lovely sauce, very versatile

        Reply
    4. Vidya Narayan says

      December 03, 2018 at 6:20 am

      Uses flavourful produce by just charring the veggies a bit, bringing out depth and flavour both. I love the take of various cuisines in treating ingredients so wisely and bringing out the best. The charring makes the peppers release sweetness to the dish. One helluva recipe and I loved it! I would totally scoop this up with pita bread and toss in some pasta, just like you did.

      Reply
      • Sujata Shukla says

        December 03, 2018 at 9:36 am

        Thank you Vidya! Yes, I too love how roasting brings out the flavours of tomatoes, pumpkin, peppers and gives a totally different take to the recipe!

        Reply
    5. mayurisjikoni says

      November 28, 2018 at 12:27 am

      OMG Sujata if ever you want a change in career, you should consider writing adverts for restaurants. The way you described the Spanish Romesco Sauce, its making me drool and feel hungry. Then as I scroll down, that pasta dish with the delicious sauce was beckoning me! Just as well you had a jolly head initially.... look at the wonderful recipe you stumbled upon to try out.

      Reply
      • HMB Support says

        November 28, 2018 at 9:10 am

        Thank you Mayuri! I was so hesitant about this theme, and then it’s turned out one of my best recipes! Great idea for a theme!

        Reply
    6. themadscientistskitchen says

      November 27, 2018 at 7:31 pm

      I will love to try this sauce. In fact since kiddo keeps buying pasta sauce she may love to try this sauce. Great share this will go well with sandwiches, pizza, chapatti rolls! Yes breakfast for kiddo will be definitely easy with this sauce. Thanks.

      Reply
      • Sujata Shukla says

        November 27, 2018 at 8:25 pm

        Thank you, Archana! Im glad you liked the recipe. You could adjust the spice according to your tastes.

        Reply
    7. Batter Up With Sujata says

      November 27, 2018 at 8:49 am

      Roasted almond tomato garlic Bell pepper sounds finger licking taste. Not only sandwiches or pasta it will be perfect with any Indian snack too. Awesome share.

      Reply
      • Sujata Shukla says

        November 27, 2018 at 12:16 pm

        Yes of course you are right, Sujata Roy. My daughter mentioned that she uses them as spread for wraps. I can imagine it would make a great paneer tikka wrap!

        Reply
        • Batter Up With Sujata says

          November 27, 2018 at 12:56 pm

          Absolutely 😊

          Reply
    8. FoodTrails says

      November 27, 2018 at 5:14 am

      I love dips and especially with red peppers !! and this is perfect to go with Pita chips or nachos for movie night in this chilly weather!!

      Reply
      • Sujata Shukla says

        November 27, 2018 at 12:17 pm

        Thank you Swati! This is now going to be my Go To dip!

        Reply
    9. sizzlingtastebuds says

      November 26, 2018 at 5:31 pm

      This dip would go with anything from potato wafers to crudités and anything in between. Love the flavours packed here Sujata ! Yummmmm

      Reply
      • HMB Support says

        November 26, 2018 at 8:12 pm

        Thank you so much! Ive made quite a bit and have frozen some for the weekend!

        Reply
    10. poonampagar says

      November 26, 2018 at 1:46 pm

      This spanish sauce with roasted red bell pepper , almond, tomatoes sounds so healthy and flavorful di ! Would love to try it as a base for my pizza . Wonderful share di !

      Reply
      • HMB Support says

        November 26, 2018 at 8:11 pm

        Thank you Poonam! Yes it’s such a versatile sauce!

        Reply
    11. The Girl Next Door says

      November 26, 2018 at 11:51 am

      This looks so, so good! Glad you discovered this Spanish tomato dip. 🙂

      Reply
      • HMB Support says

        November 26, 2018 at 8:10 pm

        Thank you Priya!

        Reply

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