How To Make Romesco Sauce

This Romesco sauce is bright, tangy, and smokey with a nutty flavor. It brings all the best flavors from the Mediterranean that you will enjoy. A perfect dipping sauce for many occasions.

Romesco sauce will always remind me of my trips to the Mediterranean and all the excellent food there. Nothing is more memorable than going to a place with an abundance of wonderfully tasting food. One such gem is Romesco sauce—a vibrant, flavorful condiment from the Catalonia region of Spain. This rich Spanish romesco sauce is a versatile sauce that has captured the hearts and palates of food enthusiasts worldwide, and for a good reason. It is a delicious dip and and flavor-packed sauce to serve at the summer party.

I learned that Romesco sauce has a rich history dating back to the 18th century, originating in the coastal region of Tarragona, Catalonia. Traditionally, it was served alongside fish, particularly the local catch, but over time, its uses have expanded to accompany a wide array of dishes. The exact origins of the sauce remain somewhat mysterious, with various theories suggesting influences from the Moorish occupation of Spain or the Catalan fishermen who frequented the coastal towns.

Romesco sauce’s unique blend of ingredients makes it a flavorful sauce, resulting in a bold flavors profile that entices the taste buds. The base typically consists of roasted tomatoes, roasted red peppers, garlic, almonds, and hazelnuts, all bound together with olive oil and vinegar. This combination results in a savory, tangy, nutty, and slightly sweet sauce with a hint of smokiness from smoked paprika.

Ingreditences for Romesco Sauce

Tomatoes

Tomatoes form the base of Romesco sauce, providing a rich, sweet, and slightly tangy flavor. When roasted, they develop a deeper, more complex flavor, adding depth to the sauce. Use aroma or plum tomatoes.

Red Bell Peppers

Roasted red bell peppers contribute a vibrant color and sweet, smoky flavor to Romesco sauce. You can also use jarred roasted red pepper. 

Tomatoes form the base of Romesco sauce, providing a rich, sweet, and slightly tangy flavor. When roasted, they develop a deeper, more complex flavor, adding depth to the sauce.

Garlic:

Roasted garlic is mellow and sweet, adding a gentle warmth to the sauce.

Sun-Dried Tomatoes

Perfect addition to the sauce adding a little smokiness to the dish.

Almonds:

Toasted almonds provide a delightful nuttiness and a creamy texture to Romesco sauce. They also contribute to its thickness and help bind the sauce together, giving it a velvety consistency.

Hazelnuts:

Similarly, toasted hazelnuts add another layer of nuttiness to the sauce, along with a slightly sweet and earthy flavor. Their rich, buttery texture lends a luxurious mouthfeel to Romesco sauce.

Olive Oil:

High-quality olive oil serves as the primary fat in Romesco sauce, providing richness and silkiness. It also helps emulsify the ingredients, ensuring a smooth and cohesive texture.

Red Wine Vinegar:

Red wine or sherry vinegar adds tangy acidity to balance the sweetness of the roasted vegetables and nuts. It brightens the sauce’s flavors and adds depth without overpowering the other components.

Spices: Smoked Paprika, Red Pepper Flakes, Salt

Instructions:

1. Preheat the oven to 400°F (200°C). Place the tomatoes, red bell peppers, and garlic cloves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes or until the vegetables are soft and slightly charred.
2. Remove the vegetables from the oven and allow them to cool slightly. Once cool enough to handle, peel the skins off the tomatoes and peppers.
3. Remove the skin from the hazelnuts and almonds(description below).
4. Combine the roasted vegetables, toasted almonds, hazelnuts, olive oil, and red wine vinegar in a food processor or blender. Blend until smooth, adding more olive oil if necessary to achieve the desired consistency. Season with salt and pepper to taste.
5. Transfer the Romesco sauce to a jar or container and refrigerate until ready to use. The flavors will continue to develop over time, so it’s even better the next day!

Tips for Making Romesco Sauce

1. Roast Ingredients: Roasting the red peppers, tomatoes, garlic, and almonds before blending them together enhances their flavors and adds depth to the sauce. You can roast them in the oven or over an open flame for a smokier taste.
2. Use High-Quality Ingredients: Since romesco sauce relies on a few key ingredients, high-quality ones can significantly affect the final flavor. Opt for ripe, flavorful tomatoes, sweet roasted red peppers, and fresh garlic and almonds.
3. Soak Almonds: If you’re using whole almonds, soak them in hot water for about 30 minutes before blending. This softens them, making it easier to blend them into a smooth sauce and getting rid of the skin.
4. Adjust Consistency: Depending on your preference, you can adjust the consistency of the romesco sauce by adding more or less olive oil or bread. If you prefer a thicker sauce, use less olive oil and bread; for a thinner sauce, add more. I like mine more chunky, and I use a food processor.

How to Remove Skin from Hazelnuts

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and spread the hazelnuts in a single layer on a baking sheet.
2. Roast the Hazelnuts: Roast the hazelnuts in the oven for 10-15 minutes or until the skins crack and loosen.
3. Cool Slightly: Remove the hazelnuts from the oven and cool slightly until they are comfortable to handle but still warm.
4. Wrap in a Towel: Transfer the warm hazelnuts to a clean kitchen towel and wrap them up. Let them sit for a few minutes to steam, which will help loosen the skins.
5. Rub the Hazelnuts: Once the hazelnuts have steamed for a few minutes, use the kitchen towel to rub them vigorously. The friction will help remove the skin.
6. Separate the Skins: Unwrap the towel and check the hazelnuts. Most of the skins should have loosened and separated from the nuts. You can pick out the nuts from the skins by hand or transfer them to a colander and shake gently to remove the skins.
7. Repeat if Necessary: If any stubborn skins remain, you can return the hazelnuts to the oven for a few more minutes to loosen them further, then repeat the rubbing process.

How to Serve It

1. As a Dip: Serve Romesco sauce alongside crudité, breadsticks, or crispy tortilla chips for a flavorful appetizer or snack.
2. Pasta Sauce: Toss cooked pasta with Romesco sauce for a quick and easy meal bursting with flavor. Add grilled vegetables, shrimp, or chicken for added protein and texture.
3. Sandwich Spread: For a gourmet twist, Spread Romesco sauce onto sandwiches and wraps in place of traditional condiments like mayo or mustard.
4. Grilled Meats: Use Romesco sauce as a marinade or finishing sauce for grilled meats such as chicken, steak, or pork. The smoky, nutty flavors pair beautifully with charred meats.
5. Vegetable Accompaniment: Drizzle Romesco sauce over roasted or grilled vegetables, such as asparagus, zucchini, or cauliflower, to add a burst of flavor and color.

Equipment

1. Baking Sheet
2. Oven
3. Food Processor or Blender
4. Chef’s Knife
5. Cutting Board
6. Parchment Paper
7. Measuring Cups and Spoons

Storage

Homemade Romesco sauce can be stored in an airtight container in the refrigerator for up to a week or frozen for longer storage. Thaw in the fridge overnight before us, and stir it before serving.

This easy Romesco sauce recipe has a complex flavor profile and versatile uses in the kitchen. Whether dipping, drizzling, or spreading, this vibrant sauce will elevate any dish it touches. So why not add a taste of Catalonia to your next culinary adventure with homemade Romesco sauce? Your taste buds will thank you.

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