Romesco Sauce (Salsa Romesco)
This delicious and easy romesco sauce (salsa romesco) recipe is my all-time favorite dipping sauce! Nutty and delicious, this traditional Spanish sauce is a must-try!
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Sauce
Cuisine: Spanish
Servings: 10 servings
Calories: 252.07kcal
- 3 dried ñora peppers or any small, sweet, and small smokey dried peppers
- 2 slices hearty white bread
- 5 ripe plum tomatoes
- 1 head garlic
- 25 raw blanched hazelnuts
- 25 raw blanched almonds preferably Marcona almonds
- 2 tablespoons sherry or red wine vinegar
- 1 cup extra virgin olive oil
- ground cayenne pepper to taste (optional)
Hydrate the ñoras the day prior by soaking them in water, then remove the stem and seeds. Alternatively, boil the peppers for 15 minutes; it isn't quite the same, but it works!
Dry the bread out a few hours in advance if possible, then toast until golden brown. Let cool, remove the crusts, and cut into smaller cubes.
Cut a few small slits in the plum tomatoes and drizzle them with olive oil. Roast them and the garlic at 400°F (200°C) for about 35 minutes.
Roast the nuts on a baking sheet until golden, about 5 minutes, moving them around every couple of minutes. Watch them closely!
Let everything cool down, then blend all the ingredients together in a blender until uniform, but not puréed. Add more vinegar, salt, and cayenne to taste.
Enjoy the sauce with roasted vegetables, or on a sandwich.
- Can't find ñora peppers? Any sweet, slightly smoky dried pepper will work in this recipe.
- If possible, use Marcona almonds in this recipe for an extra Spanish touch!
- Store in the fridge for 5-7 days in an airtight container.
Calories: 252.07kcal | Carbohydrates: 5.77g | Protein: 2.01g | Fat: 25.3g | Saturated Fat: 3.29g | Polyunsaturated Fat: 2.99g | Monounsaturated Fat: 18.25g | Trans Fat: 0.001g | Sodium: 27.2mg | Potassium: 137.7mg | Fiber: 1.2g | Sugar: 1.45g | Vitamin A: 276.27IU | Vitamin C: 6.16mg | Calcium: 29.2mg | Iron: 0.7mg