• Servings 1/2 cup
  • Prep 20 min
  • Cuisine
  • Skill Level

Romesco Sauce


  • 1 red bell pepper seeded and coarsely chopped
  • 1/4 cup of cherry tomatoes
  • 1/4 cup blanched almonds
  • 14 cup extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 tbs sherry vinegar
  • 1 tsp ground cayenne pepper
  • kosher salt and fresh cracked black pepper to taste
This is a wonderful sauce using red peppers and almonds as a base. In Spain they use it as a dipping sauce for grilled spring onions.


  • Roast red pepper over a gas flame or under a broiler until skin is black and blistered.
  • Blanch or roast the almonds in a dry pan
  • Place pepper in a plastic bag and seal for 10 minutes.
  • Remove pepper from bag and remove black skin.
  • Place roasted pepper, tomatoes, olive oil, garlic, almonds and ground red pepper in a blender or food processor.
  • Blend until smooth.
  • Season with salt and pepper.


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