Romesco Sauce (Salsa Romesco)

4.50 from 2 votes

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

Cook Time45

Total Time50

Course: Sauce

Cuisine: Spanish

Servings: servings

Calories: 252.07kcal

Author: Lauren Aloise

Ingredients

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)

US Customary - Metric

Instructions

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.

Notes

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.

Nutrition