Romesco Sauce

Recipe for Romesco Sauce
Sam Jones/Quinn Brein


1 tablespoon plus 1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
1 jar (10-ounces) piquillo or other roasted red peppers, drained
2/3 cup Marcona almonds
2 tablespoons red wine vinegar
1/4 teaspoon hot pepper flakes, preferably pepperoncino
1/4 teaspoon smoked paprika, preferably pimenton de la Vera
salt and pepper, to taste


Pour 1 tablespoon olive oil into saute pan and place over medium heat. Add  garlic and cook until garlic is golden in color.

In a food processor, puree garlic, roasted peppers, almonds, vinegar, pepper flakes and paprika. Slowly drizzle in remaining olive oil until a nice emulsion is formed. Season with salt and pepper.


about 1 cup

Preparation Time

10 Minutes

Total Time

10 Minutes

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