Cheater Romesco Sauce
What is Romesco Sauce?
Romesco sauce is originally from Spain. It originally was made with roasted tomatoes and red peppers and thickened with bread. It often has almonds, hazelnuts, or pine nuts to thicken and give it texture. It was originally served with fish, but can be served with poultry, vegetables, or used as a dip or spread.
Why is this “Cheater” Romesco Sauce?
This recipe skips roasting tomatoes and peppers and uses the shortcuts of canned tomato paste and jarred roasted red peppers. It also skips the bread and uses almonds to thicken and add texture to the sauce.
How do you use Romesco Sauce?
My favorite way is to serve it over Simple Baked Fish. It is really good over Grilled Chicken, or as a spread on a sandwich. I have also been know to use it as a dip for fresh veggies or pita chips.
What equipment do I need to make Romesco Sauce?
Romesco Sauce is blended. I have made it in a food processor or a blender. I get the creamiest sauce with a high-speed blender, but having a little more texture is not a problem with this versatile sauce?
How do I store Romesco Sauce?
It will keep in the refrigerator for up to one week in an air-tight container or jar. I like to put it into single-serving portions in the freezer. (Souper Cubes are great for this.) You can pull out one or two servings to jazz up a simple piece of fish or chicken. It will last several months in the freezer.
How do you make Romesco Sauce?
Drained roasted red peppers are mixed in a blender or food processor with tomato paste, almonds, olive oil, garlic, red wine vinegar, smoked paprika, and salt.
Can I make Romesco Sauce Spicy?
Yes! Swap the smoked paprika for spicy hot smoked paprika, or add a teaspoon or two of cayenne pepper to make spicy romesco sauce.
- 1 12 ounce jar Roasted Red Peppers, drained.
- 2 Tablespoons Tomato Paste
- 2 Tablespoons Red Wine Vinegar
- 1/4 Cup Water
- 1/2 Cup Raw Almonds
- 2 Garlic Cloves
- 1/2 teaspoon Coarse Sea Salt
- 1/2 teaspoon Smoked Paprika
- 1/4 Cup Extra-Virgin Olive Oil
Place all ingredients except olive oil in a blender or food processor. Mix well for 30 seconds to one minute until well combined. While blender or food processor is running, add the olive oil and blend another 30 seconds.
Serve with fish, chicken, or a dip or spread.
You can substitute hazelnuts for the almonds, but remove the papery skins.
This will keep in the refrigerator for one week.
I like to freeze it in individual portions to jazz up simple fish and meats. Souper Cubes are great for freezing small portions of romesco sauce. It will keep in the freezer for a couple of months.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 64Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 68mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 1g
Nutrition information is provided as a courtesy and may not be completely accurate.
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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.