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Spicy Romesco Sauce

Spicy Romesco Sauce

Smoky, nutty, and earthy - a spicy Catalonian dip
Course Sauce
Cuisine Catalonian
Keyword Cayenne Pepper, Smoked Paprika
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 servings
Calories 97kcal


  • 4 red bell peppers
  • 1 tomato
  • 6 cloves garlic
  • 1 slice firm white bread crust removed and cut into 1/2-inch cubes
  • 1/2 cup almonds slivered
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper


Prep and broil the vegetables.

  • Preheat broiler on low and line a baking sheet with aluminum foil.
  • Halve the peppers and tomato, then place both, along with the whole garlic cloves, on the baking sheet (skin side up).
  • Broil the vegetables for 10 to 12 minutes, or until the skin becomes charred.
  • Remove the vegetables from the broiler, then place them on a plate. Cover the plate with aluminum foil for 15 minutes.
  • Remove the foil. Peel the peppers and tomato and remove the seeds from the tomato. Place to the side.

Toast the almonds.

  • While the vegetables are covered for 15 minutes, place the slivered almonds on an aluminum foil-lined baking sheet.
  • Place the baking sheet in a toaster (or in the oven at 350 degrees Fahrenheit). Toast the almonds for 2 to 4 minutes (until lightly browned), then remove from the toaster. Set to the side.

Make the sauce

  • In a large bowl, combine the peeled peppers, tomato, and garlic. Pulse blend using a food processor until you reach a rough chop.
  • Add the almonds and bread and pulse blend the sauce again until combined.
  • Add the olive oil, sherry vinegar, smoked paprika, and cayenne pepper. Pulse blend the sauce until smooth (or your desired consistency).
  • Add the salt, to taste.
  • Serve immediately or store covered in the refrigerator for up to one week.



Calories: 97kcal | Carbohydrates: 6g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1385IU | Vitamin C: 52.6mg | Calcium: 28mg | Iron: 0.6mg