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Recipe – Romesco sauce

March 11, 2012
Romesco sauce

Straight into it with this classic Spanish recipe..

Makes approx 200g of sauce

  • 1 x red pepper, preferably the elongated red peppers for maximum flavour. Roast, remove from oven, cling film the pepper whilst hot for 10 mins to loosen skin, peel off skin which can be dried and used as a garnish, remove and discard seeds, reserve fleshy part of pepper
  • 120g fresh tomatoes, ripest and best flavoured ones you can find
  • 1 garlic clove, peeled
  • 1/4 fresh lime juice
  • 15 ml red wine vinegar
  • 30g almonds
  • 30g dried breadcrumbs
  • 2g paprika powder. (I used smoked)
  • Seasoning


  • Place all ingredients in food processor and blend until desired texture is achieved. Depending on what I am serving it with, i.e For home cooking I will do a rustic, coarse texture, in the restaurant I will generally go for a smoother, more refined texture depending on the use of the sauce

Chefs tip

  • The sauce will keep in the fridge for  a week and will freeze well too
  • As well as an accompaniment to many great Spanish dishes, also goes well with the following:
  • Can be mixed with pasta dishes or various salads
  • Great served up simply on a home made sour dough bread



From → Recipes

  1. I’ve made romesco before, I can recommend it as a non-authentic but awesome pizza sauce!

    • Yum, sounds a great idea thanks for sharing that one! I’ve still got some left in the fridge and may just try it 😀

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