Recipe

Smoky Red Pepper Romesco Sauce

A bold Spanish (Catalan) sauce with roasted red peppers, tomatoes, almonds, and smoked paprika. Use a traditional mortar-and-pestle technique for rustic texture or blitz it in a blender in minutes.

By Matt Campbell

•

4.8

A rustic bowl of romesco sauce on a wooden table with a spoon resting inside, roasted red peppers and toasted almonds scattered nearby, warm natural window light, photorealistic food photography

Jump to Recipe

Romesco is the sauce I reach for when dinner needs a little drama but I don't. It's smoky, nutty, slightly sweet, and bright in that way that makes grilled chicken taste like it had a plan all along. If you've got roasted red peppers and a jar of smoked paprika, you're basically halfway there.

This is a Catalan-style sauce with roots often tied to Tarragona, traditionally pounded in a mortar and pestle for texture. I love that version when I've got time and want the sauce to feel rustic and spoonable. But I'm also a realist with a weeknight schedule, so you'll get the fast blender method too. Both taste like you know what you're doing.

Toasted almonds in a small skillet on a stovetop with a wooden spoon, golden brown nuts visible, close-up photorealistic food photography

Why It Works

Big flavor from simple ingredients: Roasted peppers, tomato, garlic, and smoked paprika build a smoky sweet base without fancy pantry items.
Texture you can control: Mortar-and-pestle gives you a chunky, rustic sauce. Blender gives you smooth and creamy in under 5 minutes.
Balanced, not bitter: Toasting the nuts and bread adds depth. A splash of vinegar and lemon keeps it bright.
Ridiculously versatile: Use it as a dip, a spread, a marinade, or a sauce for meats, fish, veggies, and sandwiches.

Pairs Well With

Storage Tips

How to Store Romesco

Refrigerator: Store in an airtight container and keep refrigerated for up to 5 to 7 days, depending on ingredient freshness and clean handling. Pour a thin layer of olive oil on top to help keep it vibrant and slow oxidation.
Freezer (best option): Romesco freezes beautifully. Portion into a silicone ice cube tray or small containers and freeze for up to 3 months. Thaw overnight in the fridge.
After thawing: Give it a strong stir. If it looks a little thick, loosen with a teaspoon or two of warm water or olive oil. Taste and refresh with a tiny splash of vinegar or lemon if needed.

A glass jar filled with romesco sauce on a kitchen counter with a lid beside it, a small smear of sauce on the rim, soft natural light, photorealistic food photography

Common Questions

Is romesco spicy?

Traditionally, it is more smoky and tangy than hot. If you want heat, add a pinch of red pepper flakes or a small piece of dried chile (like ñora, guajillo, or ancho).

Do I have to use a mortar and pestle?

Nope. The mortar-and-pestle technique gives you a slightly chunkier, more rustic texture, but the blender version is fast and still extremely good.

What can I substitute for almonds?

Hazelnuts are classic in many versions. You can also use walnuts for a softer, earthier flavor. For a nut-free option, try toasted sunflower seeds.

Can I use jarred roasted red peppers?

Yes, and it is the easiest shortcut. Just drain well. If you roast your own peppers, you will get a deeper, slightly sweeter flavor.

How do I roast fresh red peppers?

Char them over a flame or under the broiler until blistered, then cover and steam 10 minutes. Peel, remove seeds, and drain before using.

Why add bread?

Bread thickens the sauce and helps it cling to food. Think of it like the cozy cardigan of the sauce world. If you are gluten-free, swap in gluten-free bread or skip it and add a few more nuts.

My romesco tastes bitter. What happened?

Usually it is from over-toasted nuts or burnt garlic. Next time, toast gently. To fix it now, add a touch more roasted pepper or tomato for sweetness, plus a drizzle of olive oil and a pinch of salt. If it still needs balance, add a small splash more vinegar or a tiny pinch of sugar or honey.

How do I thin or thicken romesco?

To thin, blend in 1 to 2 teaspoons water or a bit more olive oil. To thicken, add a little more toasted bread or nuts.

Any allergen notes?

This recipe contains nuts and gluten (bread). Use sunflower seeds and gluten-free bread if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Quick version: Blender or food processor
Traditional technique: Mortar and pestle
Small skillet (for toasting nuts and bread)
Measuring cups and spoons
Rubber spatula

The first time I made romesco, I was trying to save a very boring sheet pan dinner. You know the one. Chicken, vegetables, good intentions, zero excitement. I blended up roasted peppers with almonds and smoked paprika, tasted it, and immediately started looking around my kitchen like I'd just discovered a cheat code. Now I keep a batch in the fridge like it's a condiment with benefits. If dinner tastes flat, romesco shows up with a little smoke, a little tang, and the kind of confidence that makes you want to toast extra bread just for dipping.

Smoky Red Pepper Romesco Sauce

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 8 (about 1 1/2 cups)

Ingredients

1 cup drained, packed roasted red peppers (or about 2 large roasted red peppers)
1 small tomato, grated on a box grater (or 1/2 cup canned crushed tomatoes)
1/3 cup (45 g) toasted almonds (or hazelnuts)
1 slice sturdy bread, toasted and torn into pieces
1 small garlic clove, grated or minced
1 1/2 teaspoons smoked paprika (a smoky shortcut; traditional versions often use ñora pepper)
1 tablespoon red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt, plus more to taste
1/4 cup extra-virgin olive oil, plus more as needed
Optional: pinch of red pepper flakes or 1 small dried chile, seeded

Instructions

Mortar-and-Pestle Method (Rustic)

Toast the almonds and bread (if not already done). In a dry skillet over medium heat, toast almonds until lightly golden and fragrant, 3 to 5 minutes. Toast the bread until crisp (in the same skillet or a toaster). Let both cool slightly.
Pound the garlic. Add garlic and a pinch of salt to the mortar. Pound into a paste.
Build the base. Add the toasted nuts and pound until you have a coarse meal, not dust. Add the toasted bread and pound again.
Add peppers and tomato. Work in the roasted peppers and grated tomato a bit at a time, pounding and stirring until you like the texture.
Season and finish with oil. Stir in smoked paprika, vinegar, lemon juice, and salt. Drizzle in olive oil while stirring until the sauce looks glossy and spoonable. Taste and adjust salt, acidity, and smoke.

Blender Version (Smooth)

Toast the almonds and bread. Same as above. It is a small step with a big payoff.
Blend. Add roasted red peppers, tomato, toasted almonds, toasted bread, garlic, smoked paprika, vinegar, lemon juice, salt, and optional chile to a blender or food processor. Pulse a few times.
Stream in olive oil. With the motor running, drizzle in olive oil until smooth but still a little textured. If it is too thick, add 1 to 2 teaspoons water.
Taste and adjust boldly. Add more salt, more vinegar for tang, more paprika for smoke, or a tiny bit more pepper or tomato if you want it sweeter.

Serving Ideas

Spoon over grilled chicken, steak, pork chops, or roasted salmon.
Toss with roasted potatoes or drizzle over crispy cauliflower.
Use as a sandwich spread with turkey, roasted veggies, or a fried egg.
Serve as a dip with crusty bread or blistered shishito peppers.
Thin with a little olive oil and use as a quick marinade for shrimp.

Grilled chicken thighs on a plate with romesco sauce spooned over the top, char marks visible, garnished with chopped parsley, photorealistic food photography

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes