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Romesco Sauce

  • Writer: Ryan Green
    Ryan Green
  • Apr 27
  • 2 min read

Updated: May 17

Romesco Sauce: Rustic Flavours, Sweet Almond Warmth, and Smoky Spanish Soul.

Romesco Sauce

Romesco sauce is a rich, rustic Spanish sauce that hails from the coastal region of Tarragona, Catalonia. Traditionally created by fishermen to pair with their fresh catches, this version focuses on the deep flavours of roasted red peppers, toasted almonds, garlic, olive oil, and a splash of vinegar. The taste is smoky and slightly sweet from the peppers and almonds, with a gentle tang that makes every bite vibrant. When it comes to BBQ, romesco shines — it’s incredible spooned over grilled vegetables, chicken, shrimp, or even beef. Its creamy texture and bold, earthy flavour bring a touch of Mediterranean warmth to any dish fresh off the grill.


Romesco Sauce



Ingredients:


Makes 2 Cups of Romesco:

  • 2 red bell peppers

  • 2 red sweet pointed peppers

  • 1 White onion

  • 3/4 cup bleached almonds

  • 4-5 cloves garlic (peeled)

  • 1/3 cup extra-virgin olive oil

  • 2 tablespoons sherry vinegar

  • 1/2 cup fresh parsley

  • 1/2 teaspoon sea salt (plus more to taste)

  • 1/4 teaspoon black pepper (plus more to taste)


    Optional extras to your taste:

  • 1 small ripe tomato, roasted

  • 1 teaspoon smoked paprika

  • 1–2 teaspoons chili flakes for a little heat

  • 1/2 cup fresh coriander



Method:


  1. Prepare your BBQ by letting the coals burn down until they are glowing hot with no large flames.

  2. Half the peppers and remove the seeds, then half the onions and remove the outer skin. Char the peppers and onions directly over the coals or on a grill grate, ensure you are using good quality coals if doing it directly. Turn them occasionally until the peppers are blackened and blistered all over (about 5–8 minutes).

  3. Toast the almonds and garlic together over the coals, i find using a spider strainer works best. shake frequently until they are golden brown and fragrant (around 3–5 minutes). Be careful — they can burn quickly!

  4. In a blender or food processor, add the roasted peppers, charred onion, toasted almonds, peeled roasted garlic, red wine vinegar, Fresh Parsley, salt, and black pepper. (Add in any optional ingredients here)

  5. Blend while slowly drizzling in the olive oil until you get a thick, slightly coarse sauce. (You can blend it smoother if you prefer, but traditionally romesco has a little texture.)

  6. Taste and adjust seasoning — you might want a touch more salt, spice or vinegar depending on your preference.


Storage tip: Keep any leftover Romesco sauce to an airtight container in the fridge for up to 5–7 days. Allow to come to room temp and stir before each use.




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