Romesco sauce recipe

  • Recipes
  • Dish type
  • Side dish
  • Sauce

A wonderful versatile sauce which tastes amazing. Can be stored in the fridge for 1 week.

8 people made this

IngredientsServes: 10

  • 6 plum tomatoes, halved
  • 1 large red pepper, quartered
  • 12 cloves garlic
  • 160ml olive oil
  • coarse sea salt to taste
  • 1 slice bread
  • 75g toasted whole almonds
  • 120ml red wine vinegar
  • 1/2 teaspoon paprika
  • 1 pinch crushed chilli flakes, or to taste

MethodPrep:10min ›Cook:25min ›Extra time:10min cooling › Ready in:45min

  1. Preheat an oven to 220 C / Gas 7. Line a baking tray with foil.
  2. Place the tomatoes, red pepper and garlic cloves on the prepared baking tray. Brush the vegetables with some of the olive oil, then sprinkle with salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven; allow vegetables to cool for 10 minutes. Bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool.
  3. Scrape the vegetables and any juices from the tray into a food processor or blender. Break the bread into pieces and add to the food processor along with the toasted almonds, vinegar, paprika and chilli flakes. Puree until finely ground; drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

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Reviews & ratingsAverage global rating:(54)

Reviews in English (46)

by AngieItaliano

Thanks all for trying out the Romesco Sauce. Just a note that I should have had in the recipe. The garlic can be peeled or unpeeled at roasting time. I peel mine. The biggest complaint from reviewers has been that it's too vinegary. Please use less vinegar to start with, since some vinegars are stronger than others, and then if you are a vinegar freak like me, add more :] Cheers!-06 Jun 2009

by ChristineM

I kept thinking "What? No onions? No basil or oregano?" but after one taste I realized this sauce doesn't need a single thing added to it! Simply PERFECT! My only changes were to reduce the vinegar - I probably used 3 1/2 tbsp. or so, just added a little at a time and kept tasting, then at the end I probably ended up drizzling in 1/4 cup of olive oil. Had a little with some toasted baguette and crackers, and then on top of pasta for dinner. Just delicious! I think next time I'll try pulsing the almonds first, though, as my food processor is old and tired and I ended up finding a couple large chunks. I really didn't want to blend the sauce any further as it was just the right texture.-07 Jul 2009

by Rhianna

So Spanish & so delicious! All 3 world travelers who tasted this LOVED it. We each want to make this again & again! I made it & personally LOVED it exactly as written though the vinegar is noticeable, so you may want to start with a little less vinegar, taste, & then decide if more's wanted. Although I served this as an appetizer on baguette slices, it is also a great dip for savory empanadas (such as cheese, shrimp, or potatoes & chorizo), for dipping celery & carrots, or as a sauce for pasta, chicken, shrimp...you'll find many ways to use this full-flavored, adaptable sauce! Bravo, AngieItaliano! (Maybe your "nom de plume" should be AngieEspanola!)-06 Jun 2009

    • 1 large roasted red bell pepper from a jar
    • 1 garlic clove, smashed
    • 1/2 cup slivered almonds, toasted
    • 1/4 cup tomato purée
    • 2 tablespoons chopped flat-leaf parsley
    • 2 tablespoons Sherry vinegar
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cayenne pepper
    • 1/2 cup extra-virgin olive oil
    • Fine sea salt and freshly ground black pepper
    • Ingredient info:Smoked paprika is available at most supermarkets. The Spanish type, sometimes labeled Pimentón Dulce or Pimentón de La Vera, is sold at specialty foods stores and latienda.com.
    1. Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil process until smooth. Season with salt and pepper. DO AHEAD: Romesco can be made 1 week ahead. Cover and chill.

    Romesco sauce recipe - Recipes

    Makes about 4 cups, or 32 servings (2 tablespoons each)

    A feisty Spanish condiment, romesco sauce traces its roots to medieval bread-thickened sauces. It's deliciously adaptable. I've made it with canned tomatoes instead of fresh ones. I've made it with smoked almonds instead of plain almonds. I've made it with a squashed hamburger bun instead of country bread. And each time, there are variances in flavor, but somehow its garlicky essence remains constant.

    What can't you put romesco sauce on? Ice cream, maybe, but even that might not be too bad. Seafood is a classic Spanish pairing with romesco, but I love it with crispy roasted potatoes, meaty roasted cauliflower, or wilted greens like kale and collards. My absolute favorite concoction is roasted cauliflower, home-canned green beans, Himalayan red rice, and a giant blob of romesco. Dinner of champions.

    1/2 cup plus 2 tablespoons extra-virgin olive oil

    3 cloves of garlic, smashed with the flat side of a knife and peeled

    1 slice of country bread, hearty sandwich bread, or half of a bagel or English muffin (crusts included)

    1/2 cup toasted almonds or hazelnuts, or a mix of the two

    4 Roma tomatoes (about 14 ounces), or about 1 cup canned diced tomatoes, including juice

    2 roasted, skinned red bell peppers or 1/2 cup jarred roasted red peppers

    1 tablespoon roughly chopped parsley, optional

    1 teaspoon fresh thyme leaves, or a few pinches of dried thyme

    2 teaspoons paprika (preferably smoked, but unsmoked is OK)

    1/4 teaspoon cayenne pepper

    2 tablespoons lemon juice

    2 tablespoons apple cider vinegar or red wine vinegar

    Kosher or sea salt to taste

    Heat two tablespoons of the olive oil in a small skillet over medium-high heat. When you see ripples on the surface of the oil, add the garlic cloves in the hot oil until they are aromatic and pale gold, about 30 seconds. Remove the garlic and add the bread to the skillet, flipping so both sides get slicked with oil. Then toast each side in the hot skillet until golden brown (don't worry if the bread soaks up all the oil there's no need to add more).

    Put the toasted bread, garlic, and any oil remaining in the skillet in a food processor. Add the nuts and grind until it all looks like coarse sand. Add the tomatoes, roasted peppers, parsley, thyme, paprika, cayenne, lemon juice, and vinegar. Turn the machine on and gradually add the oil through the feed tube in a thin stream. Continue processing until the romesco is smooth. Dip a carrot stick or lettuce leaf in and taste to check for seasoning you will probably need to add salt, but how much depends on the salt level of the other ingredients. It should taste quite rich and intense.

    Recipe Summary

    • 1 large red bell pepper
    • ⅓ cup blanched almonds (about 1 1/2 ounces)
    • 1 teaspoon paprika
    • ½ teaspoon salt
    • ¼ teaspoon ground red pepper
    • 4 plum tomatoes, quartered and seeded
    • 2 (1-inch-thick) slices Italian bread, toasted (about 2 ounces)
    • 3 garlic cloves, peeled
    • ¼ cup extra-virgin olive oil
    • 2 tablespoons sherry vinegar or white wine vinegar

    Cut bell pepper in half lengthwise discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag seal. Let stand 15 minutes peel.

    Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor process until minced. Add oil and vinegar process until smooth.

    Recipe Summary

    • 4 dried Nora or ancho chiles (3/4 ounce), stemmed and seeded
    • 4 sun-dried tomatoes
    • 2 plum tomatoes
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • Two 1/2-inch-thick slices of baguette
    • 6 large garlic cloves, halved lengthwise
    • 1/2 cup blanched almonds
    • 1/4 cup blanched hazelnuts
    • 1 roasted red bell pepper, seeded and chopped
    • 1 teaspoon sweet paprika
    • 2 tablespoons sherry vinegar
    • 2 tablespoons minced parsley
    • Kosher salt
    • Pepper

    In a medium saucepan, bring 1 1/2 cups of water to a boil. Remove from the heat and add the chiles and sun-dried tomatoes. Let stand until softened, about 1 hour. Drain, reserving the soaking liquid.

    Meanwhile, roast the plum tomatoes directly over a flame or under the broiler until lightly charred in spots and the skin is blistered. Let cool, then peel and coarsely chop.

    In a medium skillet, heat 1/4 cup of the olive oil until almost smoking. Add the bread and garlic and cook over moderately high heat, turning occasionally, until browned all over, 2 to 3 minutes. Using tongs, transfer to a plate. Add the almonds and hazelnuts to the skillet and cook over moderate heat, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to the plate. Reserve the garlic oil.

    In a food processor, pulse the bread, garlic and nuts until very finely chopped. Add the drained chiles and sun-dried tomatoes, the roasted tomatoes and bell pepper and the paprika puree until smooth. With the machine on, gradually add the vinegar, 1/3 cup of the chile soaking liquid, 1 tablespoon of the garlic oil and the remaining 2 tablespoons of olive oil. Transfer to a medium bowl. Stir in the parsley and season generously with salt and pepper.


      • 1 large tomato (1/2 lb), cored
      • 1 (1/2-oz) dried ancho chile*
      • 1/3 cup extra-virgin olive oil
      • 2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm
      • 2 tablespoons blanched almonds
      • 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
      • 2 large garlic cloves, sliced
      • 1/8 teaspoon dried hot red pepper flakes
      • 1/4 cup drained bottled pimientos, rinsed
      • 2 tablespoons water
      • 1 tablespoon red-wine vinegar
      • 1/4 teaspoon salt, or to taste

    Basic romesco sauce

    Sometimes A sauce is more than, well, just a sauce. Discovered for the first time -- on the menu of a restaurant, amid the pages of a cookbook -- it looks ordinary enough. But in one bite such a sauce transforms the dish, then the meal, then the diner.

    If you think I’m overstating (food is not always alchemy sometimes, as Michael Pollan has famously observed, it’s not even food) then you’ve never experienced a good romesco sauce.

    This classic Catalonian sauce -- thick as pesto, the color of rust, textured with nuts and a bit of fried bread -- packs an astonishing amount of flavor into such small acreage. Earthy, toothsome, definitely habit-forming, romesco is rough magic in a bowl.

    It’s also surprising, as nut sauces can often be, because at first you can’t quite place the earthy undertones and complex textures. High notes of sherry and paprika yield to the round, deep flavors of hazelnuts and almonds sweet octaves of tomato and pepper follow next, then there’s an aftershock of garlic, maybe another of chile.

    Make a bowl of it, a very large bowl. Then scoop up the sauce with a slice of toasted bread, a shrimp from the grill, a sweet spring onion slipped from the charred filigree of its skin.

    In Catalonian cooking, romesco is stirred into seafood stews, spooned over fish and served in bowls as a condiment.

    Because it’s a sauce built with healthful nuts instead of, say, butter, a romesco is more than just an aesthetic addition or a flavor boost to a dish. Paired with some bread or onions, it can be a satisfying course unto itself. You can also ladle it into soups or over spring lamb, fish kebabs or grilled vegetables. Eat it out of the bowl with a spoon.

    Romesco isn’t a hot sauce. It’s a subtle cohesion of flavors and textures, with a little sweet heat and depth but nothing overpowering. The nuts form the base of the sauce and give it a slightly rough texture. And the bread isn’t a thrifty cook’s filler, but a way to smooth and balance the nuts and add body. A mild bite comes more from the garlic and vinegar and paprika than the peppers. The finely balanced, intricate notes of nut and spice underscore delicate flavors -- briny seafood, sweet onions -- without overwhelming them, providing a little punch rather than a knockout.

    That’s why in Spain the sauce, in a regional variation called a salbitxada, is paired with the grilled spring onions called calcots. It’s the featured sauce in the spring onion festival -- the calcotada -- where the delicate onions are grilled, then dipped in bowls of the heady stuff. Traditionally, romesco is made with dried Nora peppers, a Spanish variety that’s a visual dead ringer for the Cascabel chile pepper, a Mexican pepper named for the drum rattle it resembles. The Nora has the same color and earthy notes as the Cascabel but is sweeter.

    Noras are available in stores supplied by Spanish importers (such as Harbor City’s La Espanola) or online. But since the peppers weren’t always so easy to find outside of Spain, many cooks have improvised, using roasted red peppers, a bigger hit of paprika or replacing the Noras with ancho peppers or something even hotter. As with any good sauce, variants abound.

    At Bar Pintxo in Santa Monica, chef-owner Joe Miller throws a few pickled Spanish green Guindilla peppers into his romesco Mozza executive chef Matt Molina does his with earthy smoked paprika. La Espanola’s co-owner Juana Faraone has a copy of a 50-year-old Catalonian recipe that, along with the Noras, includes roasted onions.

    If you don’t want to use Noras, or if you want a sauce with more heat, you can experiment with using some of the many dried peppers available. Many cooks like making romesco with anchos, but I like the verisimilitude of using Cascabels. Blend in a pair along with a charred red bell pepper and a little parsley, and you’ll have a romesco with a little more depth and bite than a traditional version.

    A classic version, with more finesse and less heat, showcases the delicate notes of the nuts and a sweet Spanish paprika. For an additional touch of refinement, use plump Marcona almonds with the hazelnuts -- their delicate, buttery flavor comes through in the milder sauce.

    And since it’s spring onion season, now is the perfect time for your own calcotada. Roast a bunch whole, maybe throw thick slices of bread and some plump shrimp on the grill too, and eat them all with a bowlful of romesco -- and your hands. Some sauces are not made for dainty dipping but for palpable, messy, unapologetic pleasure.

    Recipe: José Andrés Romesco (Catalan Roasted-Vegetable Sauce)

    1/2 cup Spanish extra-virgin olive oil , plus extra for coating the vegetables
    1 red bell pepper
    6 ripe plum tomatoes
    1 head garlic , halved, paper outer skin removed
    1 Spanish onion
    3 ñora chili peppers , (or any other dried sweet chili pepper)
    1/4 cup blanched almonds
    1 ounce white bread , crust removed
    1 tablespoon sherry vinegar
    1 teaspoon pimentón (Spanish paprika)
    1/2 tablespoon salt

    Heat the oven to 350°. Brush a thin film of olive oil over the pepper, tomatoes, garlic and onion. Place them in a medium roasting pan, and roast until all the vegetables are soft, 25 minutes.

    While the vegetables are roasting, place the ñora chilies in a bowl and cover with hot water. Soak for 15 minutes. Strain, and remove the seeds. Place the chilies in a blender and puree until smooth. Pass the puree through a fine-mesh sieve into a bowl and set aside.

    Heat 1 tablespoon of the olive oil in a small sauté pan over low heat. Add the almonds and sauté to brown them a little, about 1 minute. Remove the almonds and set them aside. Raise the heat to medium and add the bread to the pan. Cook it until it becomes a nice brown color, around 30 seconds on each side. Remove the bread from the pan and set it aside.

    Add the pureed ñora to the sauté pan from the oven and set it aside. When the roasted vegetables are cool enough to handle, peel them. Seed the bell pepper and tomatoes, and cut off their tops. Place the roasted vegetables in a blender or food processor and add the almonds, toasted bread, pureed ñora, vinegar, pimentón and the remaining 7 tablespoons of oil. Blend until it forms a thick sauce, and add the salt. Place the romesco sauce in a bowl.

    José’s tips
    “Here I add fresh bell pepper to the romesco, but traditionally we use only the dried ñora peppers that are so typical of Catalanonian cooking.”

    For those short on time, roasted red peppers in oil can be bought at the store, which would make this more of a 5-minute recipe.

    But for those roasting, this is still a 30-minute, 7-ingredient recipe.

    While your red peppers are roasting, toast some shaved or slivered almonds in a pan (whole almonds may be used, too) and chop your garlic.

    Once your peppers are charred, steam for a few minutes, then carefully remove the charred skin, seeds, and stems, and add to a blender.

    To round out the sauce you’ll need a pinch of salt, a little olive oil, lemon juice, and a pinch of red pepper flake — that’s it.

    I think romesco is so charming because it can be made virtually any time of year with ingredients you likely have on hand right now.

    Even the texture is customizable. You can blend until completely creamy and smooth, or pulse until only small bits of almonds remain. We prefer somewhere in between: mostly smooth with a few pieces of almond and garlic intact.

    We hope you LOVE this sauce! It’s:

    This would make the perfect sauce for just about any roasted vegetable — especially potatoes, such as in this Simple Patatas Bravas. It also pairs beautifully with pasta dishes, like this Chili Garlic Pasta with Roasted Cauliflower. Or, use it as a flavor-booster in Buddha Bowls and Breakfast Bowls with roasted vegetables, a fried egg or vegan scrambled egg, and plenty of avocado.

    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

    Romesco Sauce

    • Quick Glance
    • (1)
    • 20 M
    • 20 M
    • Makes about 2 cups

    Ingredients US Metric

    • A 1-pound loaf country-style bread
    • 1/4 cup olive oil
    • 2 red bell peppers, roasted, peeled, and seeded
    • 3 dried ancho chile peppers, soaked for 1 hour, drained, seeded, and roughly chopped, or 2 fresh poblano chile peppers, roasted, peeled, and seeded (either pepper is optional, but makes a really nice addition to the resulting sauce)
    • 1/2- to 1-inch piece fresh serrano or jalapeño pepper, seeded and minced
    • 4 cloves garlic, minced
    • 1/2 cup almonds and/or hazelnuts, roasted
    • 2 to 3 plum tomatoes, peeled and seeded (I use canned whole plum tomatoes, drained)
    • 2 teaspoons red wine vinegar or lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon cayenne
    • 1/4 teaspoon smoked paprika (this, too, is optional, although it’s particularly useful in the absence of the optional ancho or poblano chile peppers)


    In a skillet over medium heat, heat 1 tablespoon oil. Cut a 1-inch-thick slice from the loaf of bread, trim the crusts from the slice, and toss it in the skillet. Let it sizzle until golden on both sides, about 5 minutes total. Transfer to a plate and let cool. Set the rest of the loaf aside.

    In a food processor, pulse all of the bell and chile and hot peppers along with the garlic, nuts, and the fried bread slice. Pulse until combined but still chunky.

    Add the tomatoes and pulse to combine. Then add the remaining oil and vinegar and pulse. The mixture will emulsify quickly. Add the salt, cayenne, and smoked paprika, if using. The romesco sauce should be thick but also have a slightly viscous quality. If it seems on the thick side, add 1 to 2 tablespoons of water. Taste for salt and heat and acid and season accordingly. You can cover and refrigerate the romesco for up to 5 days. It just gets better and better with every day the flavors are allowed to meld.

    Slice the remaining loaf of bread, allowing 1 to 2 pieces per person, and grill or toast until lightly browned. Serve with the romesco.

    Recipe Testers' Reviews

    Chiyo Ueyama

    This smoky, spicy and garlicky sauce was fantastic with every item on our dinner plates: we smothered it on lamb chops, put dollops on roasted potatoes, and dipped grilled asparagus in it. Yes, there are quite a few ingredients, and there’s a lot of prep work involved for just two cups of sauce, but I did some online research and have good news for us all: romesco sauce keeps well in the freezer, for up to three months. Make a lot, and divvy it up for later use it’s worth the trouble. In my own romesco, I used ancho chile peppers, a jalapeño pepper, hazelnuts, and smoked paprika.

    Robert McCune

    Don’t ask any questions, just double the recipe! Oh, and have extra bread and spoons on-hand. This “elixir” is pure heaven—not only good as a dip, a spread, and straight from the spoon, but it’s wonderful on grilled fish or chicken, isn’t too bad on pasta, and you can even add a few spoonfuls to a pot of soup (your guests will wonder what the secret ingredient is). I feel that canned tomatoes work better than fresh, simply because of the uniformity you get with canned. Make the romesco a little thick to begin with you can always thin it later if necessary. When working with hot peppers, garlic and paprika, I like to follow the recipe exactly at first to get an idea of the level of spice or heat. I’d suggest using the jalapeño with the cayenne, unless you like more heat. The red wine vinegar is better with the smoky sweetness of the peppers.

    Carol Anne Grady

    This sauce is rich and warming, with a great level of spice and flavor. It definitely improves over time, too. I thinned the sauce with water until it had a pourable consistency, and tossed it with some vegetables before roasting them in the oven. I used hazelnuts this time, and look forward to mixing in some almonds next time. I’ll definitely make this again.

    Linda Pacchiano

    This is a delicious sauce, and is very easy to make. There were a few issues with the recipe which can be easily remedied for next time: First, the skins of my dried chile peppers didn’t break down very well in the food processor. Next time, I’ll either scrape the reconstituted pulp from the skins and discard the skins (as I was taught by a Catalan chef this past summer), or I’ll process the reconstituted peppers first to break them down, and then add the rest of the peppers to the processor. Also, four cloves of raw garlic make for a very garlicky sauce with a strong, lingering aftertaste. I think the sauce would be much better with less garlic, probably half of the amount specified. The sauce definitely gets better with time aging it for few days did allow the vinegar and other ingredients to meld. For me, the vinegar taste was a bit too pronounced right after the sauce was made. I peeled and seeded the fresh plum tomatoes using the concasse method. Certainly, canned whole plum tomatoes (ideally San Marzano) would work fine. If using fresh tomatoes, an easier alternative is to simply grate the tomatoes with their skins on a box grater.

    Jeremy Schweitzer

    I don’t know why it took me so long to make this amazing sauce at home. I’ve run into it in various guises at many restaurants, and even looked up the recipe a few times, but never grabbed the ingredients to make it. What’s funny is that all of its ingredients are staples in my house. I have a pepper plant that’s just giving up its last fruits, both types of nuts in the freezer (I used half almonds/half hazelnuts), canned tomatoes, and jars of roasted bell peppers in the cupboard, and whole, dried anchos in my spice collection. I did have to adjust the vinegar to about twice the amount called for and still needed to add some extra water to make it sauce-like. But the resulting romesco was a complete joy smeared on some toast with a fried egg the morning after. This is definitely a repeat item.

    Emma Rudolph

    It’s funny that this recipe comes from a vegetarian cookbook, because this is hands down the best side I’ve ever had with steak. All the roasting, peeling, and seeding is totally worth it, as the end result is bursting with complex, smoky flavors. I would suggest using a little less bread than the recipe calls for, as my sauce came out a little too thick. This recipe makes a lot! I halved the recipe and got about 1 3/4 cups.

    Sita Krishnaswamy

    Amazing! What an ingenious combination of humble pantry staples. I had not made Romesco in years, and i was delighted to have stumbled upon this recipe. I used hazelnuts instead of almonds and 2 Thai peppers instead of jalepeno. I quite liked the little bit of heat they added to the sauce. I served it on day 1 with pasta, day 2 with baked chicken, and day 3 to flavor paneer tikkas as an appetizer. You will enjoy the versatility of this sauce as it lends itself beautifully to fusion cuisines. It works well with veggies, meats, eggs—in short, its uses are limited only by your imagination. This will be a staple in our home.

    If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    On a recent version, I mixed almonds and pistachios. I also used white vinegar and really good sherry to lift the acidity. I have to say, it was quite good despite being slightly out of its lane.

    Richard, out of its lane but certainly a detour worth making. I shall try it soon.

    So good, great result for the first time to make it. It would have been a great result if it were my umpteenth time to make it! Yes, double (or more) the recipe, eat it from the spoon, swoon. Now that I think about it, what would it not be good served with.

    Excellent news, Susan! So glad that you like the recipe. And, yes, spooning is always an option.

    Late to the party, but I’m wondering if any paprika pepper can be used if the ñoras aren’t available. Anyone know?

    Never too late to ask a question, ruthie. You’re referring to the smoked paprika powder, yes? Not the whole chiles? IF so, yes, any paprika will do.

    Nope. The actual peppers. I usually grow two or three varieties of paprika peppers ’cause I love the stuff. ) I don’t think I’ve seen the ñoras, though, when I was looking for plants or seeds. So, I’m wondering if i could use another paprika pepper, as long as it’s not a hot one.

    I make something very similar to this with just roasted red bells, but this sounds so much tastier!

    Ah. I bet it’d be lovelier with your paprikas, ruthie. The recipe offers red bell peppers as an option, but yes, your paprikas will offer far more nuance and complexity, me thinks.

    I love this sauce. It has the right amount of spice and is very versatile. I had it with pasta last night and today with roast chicken. It is a great way to use leftover bread

    Swell to hear, Krish. Am so glad that you and Sita have found a new staple to add to your vast repertoire….

    I’m not sure which I want more: the sauce or the bowl it’s in. I’ve made Romesco sauce and been unimpressed, but I think there were far fewer ingredients in the recipe I used. I’m about to try this one. Now – bread or potatoes? Or both?

    Hello, Jean. I’ll take dibs on the bowl, too. This is going to sound rather “out there,” but I really like this romesco with broccoli (or broccolini if you can get it), grilled or steamed al dente. Any excuse to get more vegetables into my diet is a good one, and this is definitely a good excuse.

    Well, I’m afraid I can’t help you out on the bowl, although I can tell you that yes, I think there’s a requisite number and kind of ingredients that lend the sauce complexity. As for bread or potatoes, I haven’t made it with the latter, has anyone else?

    Renee and Jean–how about putting the sauce ON the potatoes? That actually sounds good to me right now. I can only imagine what it would really be like!