• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Condiments and Sauces » Romesco Sauce

    Romesco Sauce

    February 9, 2021 (updated July 5, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for a quick and easy romesco sauce recipe.
    Pinterest image for healthy romesco sauce (vegan, whole30, and keto friendly!).
    Pinterest collage for healthy romesco sauce (vegan, whole30, and keto friendly!).
    Pinterest collage for a quick and easy romesco sauce recipe.

    Once you’ve made your own Romesco Sauce, your kitchen might sound like a Waffle House – cause your family is going to be ordering up everything smothered and covered with this stuff. Smoky, tangy fire-roasted tomatoes and peppers are blended to smooth perfection with roasted nuts, garlic, and olive oil to create this rich sauce. 

    Romesco sauce in a grey bowl with a wood spoon.
    Jump to:
    • What is Romesco Sauce?
    • Ingredients
    • Making a Quick and Easy Romesco Sauce
    • How to Serve Romesco Sauce
    • Does This Condiment Fit My Diet?
    • Storage
    • More Condiments to Spice Up Just About Anything
    • Recipe


    Reader, you may know me as “salty,” but did you know I am also “saucy?” God, I love a sauce. Dip, spread, dressing… I love savory mushy things that go on other savory things.

    Sauces are my favorite by a mile for their uncanny ability to magically transform a single simple food in one fell swoop. Don’t believe me? Macaroni and cheese. Buffalo chicken. Caesar Salad. Pasta, chicken, and lettuce – better food through better saucing. And those are all pretty basic transformations.

    There’s a reason there are aisles full of bottled, jarred, and ready-to-mix powdered sauces. In a lot of cases, sauce ain’t easy. In many cases, if you think it’s easy, you did it totally wrong. (Yeah. I’m talking to you with the repeatedly broken Hollandaise sauce that you eat anyway cause you “don’t want to waste it.” That’s nasty.) Or on the flip side if it’s “easy,” it ain’t “quick.”

    If you wanted to make your own Tabasco, it’s only got four ingredients – peppers, salt, water, vinegar. Super easy, right? Except it takes one to two weeks to ferment your peppers. Not quick, and certainly not convenient. Even any good homemade gravy requires you to roast a whole carcass in order to turn the drippings into that velvety smooth meat juice. So easy? That’s debatable. And I’m not even gonna go into what it takes to perfect the five mother sauces here…

    So when we find a sauce that is a) quick, b) easy, and c) delicious, we treat it like the special unicorn it is. Especially if we can make said sauce with whole, healthy ingredients and not compromise the flavor. So, let’s talk romesco…

    What is Romesco Sauce?

    Hailing from Catalonia (coastal Spain) – and originally devised as an accompaniment for fish and seafood – romesco is a smoky tomato-based sauce that blends roasted tomatoes and peppers with garlic, oil, and nuts (a similar base used in many sauces from this vast Mediterranean region covering northern Africa, Europe, and the Middle East).

    The ingredients for romesco sauce arranged on a concrete background.

    Ingredients

    • WHOLE CANNED FIRE ROASTED TOMATOES:  fire roasted is the key (see below); rinse them first to remove the canning sauce.
    • ROASTED RED PEPPER:  jarred or homemade.
    • WHOLE ALMONDS:  or hazelnuts, or a combination of both; toast them first for best flavor.
    • SHERRY VINEGAR:  or red wine vinegar.
    • GARLIC:  raw or roasted.
    • PAPRIKA:  smoked is traditional; make sure it’s fresh!
    • ANCHO CHILI POWDER:  essential to replace the smoke and hint of spice of dried chili peppers.
    • SALT:  to taste; use sea or kosher salt.
    • EXTRA VIRGIN OLIVE OIL:  use good quality.
    Left - whole canned tomatoes; right - romesco sauce in a blender.

    Making a Quick and Easy Romesco Sauce

    TOMATOES:  This sauce is traditionally made by roasting the garlic and tomatoes to concentrate their sugars and reduce their water content. To save time, let the grocery store do some work for you by using canned tomatoes. Choose the best-quality, whole canned fire roasted tomatoes you can find. 

    GARLIC:  I found that raw garlic works well if you reduce the amount, but if you’d like to experiment with roasted garlic you can roast your own, or buy jarred roasted garlic (we love the DeLallo brand).

    PEPPERS:  Traditional romesco is made with dried chili peppers -instead use roasted red peppers (buy them jarred, or make your own!) for convenience and replace the smoke and spice with smoked paprika and ancho chili powder. This combination of ingredients will approximate the flavor of classic Spanish nyora peppers, which can be very difficult to source in the US.

    BLENDING:  And since we’re focusing on convenience vs. tradition here, please also feel free to use your blender or food processor instead of a mortar and pestle… unless you’ve got both the time and upper body strength to burn.

    How to Serve Romesco Sauce

    I’m going to make a bold statement:  put that sh*t on everything. Seriously! Serve it cold, serve it warm, serve it room temperature. Just serve it.

    • Vegetables:  our favorite way to serve romesco sauce is with roasted cauliflower, but please, please, please don’t stop there. It’s phenomenal on any roasted or grilled vegetables, like eggplant, potatoes, and broccoli.
    • Meat:  if protein is your thing, you’re in luck! Romesco originated as a sauce for fish, but it’s also a perfect topper for steak and chicken.
    • Bonus:  it also serves as an excellent, simple dip for bread (crusty or pita) or raw veggies.
    Roasted cauliflower with romesco sauce on a grey plate.

    Does This Condiment Fit My Diet?

    Made with whole food ingredients and no added sugars, romesco sauce is friendly for nearly every diet. It’s naturally vegan and plant-based. With healthy fats like almonds and olive oil, it’s great for those following a Whole30, paleo, and keto (3g net carbs) plan.

    Storage

    • Store in a sealed, lidded jar in the fridge for at least a week (ours didn’t last longer!)
    • Freeze small portions (about a cup) for up to 3 months; defrost in the fridge overnight.

    More Condiments to Spice Up Just About Anything

    • Italian Salsa Verde
    • Muhammara
    • Mom’s Best Buffalo Sauce
    • Parsley Pesto
    Side view, roasted cauliflower with romesco sauce on a grey plate with a gold serving spoon.

    Did you make this Romesco Sauce? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Romesco sauce in a grey bowl with a wood spoon.

    Romesco Sauce (Vegan, Whole30, Keto)

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Smoky, spiced Romesco Sauce is about to change your life – and just about anything on your plate. Start by roasting nuts until fragrant. Add them, along with tomatoes, red peppers, garlic and seasoning to your food processor or blender, and pulse until all ingredients are pulverized. Turn power to steady and slowly add olive oil. Blend until smooth, adjust to taste, and serve or store immediately.
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins
    Servings : 8
    Calories: 126

    Recommended Equipment

    • Food Processor
    • Blender
    • Baking Sheet

    Ingredients

    • 4 whole fire roasted canned tomatoes
    • 1 whole roasted red pepper, about ¾ cup
    • ½ c whole almonds or hazelnuts, toasted
    • 2 tbsp red wine or sherry vinegar
    • 2 cloves raw garlic, or 4 cloves roasted garlic
    • 1 tsp smoked paprika
    • ½ tsp ancho chili powder, more to taste
    • ½ tsp salt
    • ¼ c extra virgin olive oil

    Instructions

    • Heat the oven to 350°F. Spread the nuts onto a baking sheet in a single layer. Transfer to a food processor and toast 8-10 minutes, shaking once halfway through, or until the nuts are lightly browned and very fragrant. Remove from the oven and cool slightly.
    • Place the tomatoes into a colander and rinse under cool running water to remove the canning sauce.
      Whole fire roasted tomatoes in a can.
    • Place the tomatoes, roasted red pepper, nuts, vinegar, galic, paprika, chili powder and salt in the bowl of a food processor or blender. Pulse until all ingredients are pulverized.
      Romesco sauce ingredients in a blender.
    • Switch the motor to continuous – pour the olive oil through the feed tube.
      Easy romesco sauce in a blender.
    • Taste for seasoning and adjust seasonings or acidity to taste. Serve immediately, or store in the fridge in a sealed jar for up to 1 week. Makes about 2 cups.
      Romesco sauce in a grey bowl with a wood spoon.

    Nutrition Information

    Serving: 0.25cup, Calories: 126kcal (6%), Carbohydrates: 5g (2%), Protein: 3g (6%), Fat: 11g (17%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 530mg (22%), Potassium: 105mg (3%), Fiber: 2g (8%), Sugar: 2g (2%), Vitamin A: 5% (5%), Vitamin C: 26% (26%), Calcium: 25% (25%), Iron: 2% (2%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Maryland Crab Cakes (Keto, Whole30)
    Chicken Shawarma Meatballs (Keto, Whole30) »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    3 Comments
    Filed Under: Condiments and Sauces, Gluten Free, Grain Free, Keto, Paleo, Vegan, Vegetarian, Whole30 Recipes

    Reader Interactions

    Trackbacks

    1. How to Cook Cauliflower (6 Ways!) | Our Salty Kitchen says:
      February 12, 2021 at 12:59 pm

      […] it up with romesco sauce or pesto, or toss in a skillet with Mediterranean garnishes like olives, pine nuts, and […]

      Reply
    2. Muhammara (Roasted Red Pepper Dip) - The Snack Blog says:
      March 22, 2022 at 10:11 am

      […] the dish) that features roasted red pepper, pomegranate and walnut. It is similar in composition to romesco sauce, but in consistency, to hummus. It originated in Syria, but is ubiquitous in Turkish and Lebanese […]

      Reply
    3. Cauliflower Steaks (Crispy and Tender) - Our Salty Kitchen says:
      August 26, 2022 at 12:06 pm

      […] preheat the oven than to prep, so I spent extra time on extra seasoning (and whipping up a batch of easy 5-minute romesco sauce), then popped the cauliflower slices in the […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    150 shares