Romesco Sauce
A silky Spanish pepper sauce with roasted red peppers, almonds, and garlic. Ready in 10 minutes—perfect for dipping vegetables, spreading on sandwiches, or spooning over grilled fish.
- Total time
- 10 min
- Servings
- 6
- Calories
- 185
- Protein
- 4g
Ingredients
- 1.5 cups roasted red peppers, jarred or canned
- ½ cup raw almonds (unsalted preferred)
- 2 tablespoons red wine vinegar
- 2 clove garlic cloves
- 3 tablespoons olive oil
Instructions
- 1
Drain the roasted red peppers in a colander set over a sink, pressing gently with your palm to release excess liquid, about 30 seconds.
- 2
Place the drained peppers, almonds, vinegar, and garlic cloves into a food processor or blender.
- 3
Pulse 8–10 times until the mixture is broken into small pieces but still has a slight texture, about 20 seconds total.
- 4
With the processor running, pour the olive oil in a slow, thin stream through the feed tube until the sauce becomes creamy and smooth, 30–45 seconds.
- 5
Transfer to a serving bowl and taste, then add salt and pepper as needed until the flavor is balanced and satisfying.
Tools you’ll need
- colander
- food processor or blender
- serving bowl
- spoon for tasting
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