Rockin Romesco Sauce

Transform your favorite dishes with this "Rockin Romesco Sauce," a smoky, nutty, and flavor-packed condiment that’s set to become your new kitchen staple. Made with roasted red bell peppers, tomato, toasted almonds, and hazelnuts, this Spanish-inspired sauce balances bold ingredients like smoked paprika, garlic, and a touch of red wine vinegar for a tangy kick. The addition of stale bread gives it a velvety texture, while optional cayenne pepper adds a hint of heat. Perfect as a dip, spread, or sauce for roasted vegetables, grilled meats, or seafood, this versatile recipe is quick to whip up in under an hour and stores beautifully for up to a week. Elevate your meals with this vibrant, homemade Romesco sauce that’s rich in both flavor and presentation!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 whole Red bell peppers
• 1 whole Tomato
• 3 whole Garlic cloves
• 0.25 cups Blanched almonds
• 0.25 cups Hazelnuts
• 1 slice Bread (stale, crust removed)
• 1 teaspoons Smoked paprika
• 1.5 tablespoons Red wine vinegar
• 0.5 cups Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Cayenne pepper (optional)

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Place the red bell peppers and tomato on the prepared baking sheet. Roast in the oven for 20-25 minutes, turning occasionally, until the skins of the peppers are blistered and charred.

Step 3

While the peppers and tomato are roasting, toast the blanched almonds and hazelnuts in a dry skillet over medium heat for 2-3 minutes. Stir frequently to prevent burning. Remove from heat and set aside.

Step 4

Remove the roasted peppers and tomato from the oven. Place the peppers in a bowl and cover with a plate or plastic wrap for 10 minutes to allow the skins to loosen. Once cooled, peel off the charred skins and remove the seeds. Peel the tomato as well.

Step 5

In a food processor, add the roasted peppers, roasted tomato, toasted almonds and hazelnuts, garlic cloves, and slice of stale bread. Pulse until the mixture is coarse.

Step 6

Add the smoked paprika, red wine vinegar, olive oil, salt, and cayenne pepper (if using) to the food processor. Blend until the mixture is smooth and creamy.

Step 7

Taste and adjust seasoning if needed. If the sauce is too thick, add a drizzle of olive oil or a splash of water until the desired consistency is reached.

Step 8

Transfer the Romesco sauce to a bowl or jar and serve immediately, or refrigerate for up to one week.

Nutrition Facts

Serving size	608.8 grams (608.8g)

Amount per serving	% Daily Value*
Calories	1654

Total Fat 152.20g	195%
Saturated Fat 20.30g	102%
Polyunsaturated Fat 10.70g
Cholesterol 0mg	0%
Sodium 2519mg	110%
Total Carbohydrate 58.20g	21%
Dietary Fiber 15.70g	56%
Total Sugars 22.20g
Protein 20.00g	40%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 7mg	38%
Potassium 1105mg	24%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.4%

Protein: 4.8%

Carbs: 13.8%