Romesco Sauce

Yummy Romesco sauce!

Romesco sauce originates from Tarragona, which is here in Cataluña. It is often associated with Calçots, although it was initially made to eat with fish. The nutty, sweet, garlicky flavour, with a slightly coarse texture goes really well with most fish and seafood dishes.

Ingredients for Romesco sauce


4 red peppers, sliced and roasted

500g almonds

3 garlic cloves

3 tbsp tomato purée

parsley, small bunch chopped

5tbsp white wine vinegar

2 tsp smoked paprika

500ml olive oil

salt & pepper


Preheat the oven to 180°. Remove the stem and seeds from the peppers, cut them into strips. Sprinkle with a little salt and pepper and drizzle with olive oil.


Roast until soft and starting to brown. For me that took about 25 minutes.

Nicely roasted, sweet red peppers

The last 10 minutes of baking I put the almonds spread out on a baking try into the oven, to toast them slightly.

Almonds before toasting in the oven

Blend all the ingredients in a food processor, adding the oil slowly. Transfer the mixture to jars, wipe the seal clean and refrigerate until needed.

This recipe made enough to fill these 4 jars; adjust quantities to make more or less sauce




6 Comments Add yours

  1. Looks great how long does it last in the jars for ?

    Liked by 1 person

    1. Char says:

      Hi Emily! If you pasterize the sealed jars (boil in a big pot of boiling water for around an hour) it will last much longer. Once opened it should keep for around a month, in the fridge.

      Liked by 1 person

      1. Brilliant will give it ago, I’m always making jams and chutneys, it will be good to have something else in jars too, thanks for the advice!


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