This Salsa Romesco or Easy Romesco Sauce is a smoky, nutty, and flavorful Spanish sauce made with roasted red peppers, almonds, garlic, and spices. Perfect as a dip, spread, or topping for grilled veggies, roasted potatoes, or crusty bread. It is a delicious Mediterranean sauce ready in 5 minutes.
Anyone who knows me knows I love sauces and salsas - that's why I have so many recipes like this delicious Grilled Pineapple Salsa or Mango Cucumber Salsa.
I put them on sandwiches, wraps, salads, grain bowls, veggies, pasta, burgers, potatoes, our delicious biga Neapolitan pizza - pretty much everything. It turns meals like Smoked Tofu into delicious dishes.
While this easy variation of salsa romesco differs slightly from the original Spanish recipe with its ready-to-use ingredients like roasted peppers and almonds, I like it because it's fast and still captures the essence of romesco sauce.
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What is Salsa Romesco?
Romesco sauce or salsa romesco is a zesty, nutty Spanish sauce made from roasted red peppers, tomatoes, almonds, garlic, and a dash of vinegar, perfect for jazzing up veggies or dipping your crusty bread into.
It traces its roots back to the Catalan region of Spain. It is believed to have originated in the Tarragona area, where it was traditionally served with fish and seafood. The sauce gained popularity in the 20th century and has become a staple in Spanish cuisine.
Ingredients
Here's what you'll need for this recipe. See the recipe card for quantities.
- Roasted Almonds: These provide a nutty and creamy base to the sauce.
- Roasted Red Peppers: They add a smoky and sweet flavor profile.
- Fire-Roasted Tomatoes: A can of fire-roasted tomatoes contributes tanginess and acidity.
- Garlic: Garlic cloves do what they always do, enhance everything.
- Vinegar: The vinegar provides a pleasant acidity and complexity.
- Olive Oil: A generous drizzle of high-quality olive oil brings richness to the sauce.
- Tip: If you can't find roasted or toasted almonds at the store, toast the almonds in a dry pan until golden brown or place the almonds on a baking sheet and toast them in a 400°F oven for about 8-10 minutes until lightly golden.
Variations
- Infuse a smoky flavor using smoked paprika, or add a small amount of chipotle peppers in adobo sauce.
- Experiment with nuts like walnuts or pine nuts.
- Roast the garlic cloves.
- Replace the traditional red peppers with green peppers or tomatillos for a refreshing and slightly tangy romesco salsa.
How to Use Romesco Sauce
Romesco can be considered both a dip and a sauce. While it is traditionally used as a sauce, served with grilled or roasted meats, fish, and veggies, its creamy texture makes it suitable for dipping with bread, crackers, or vegetables. Here are some other ideas on how to serve it up in a plant-based way:
- Serve it with grilled or roasted vegetables, such as asparagus, zucchini, peppers, or eggplant. Your family will finally start eating their veggies!
- Add it to a grain bowl like the Mediterranean Grain Bowl.
- Spread this sauce on sandwiches or wraps, or try this Roasted Cauliflower Tacos recipe.
- Tapas and Appetizers: Use the sauce in a charcuterie board as a dip for bread, crackers, vegan cheese, and raw vegetables.
Salsa Romesco FAQS
You can store the sauce in a sealed container in the refrigerator for up to one week.
You can freeze the sauce in airtight containers or freezer bags for up to three months. Thaw it in the refrigerator before use.
If you have a nut allergy or prefer an alternative, you can replace almonds with sunflower seeds or breadcrumbs (yep, breadcrumbs - some variations of romesco sauce include breadcrumbs as an ingredient).
Got a minute? I'd love for you to dive into the comments and rate this Salsa Romesco. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Salsa Romesco (Easy Romesco Sauce)
Equipment
Ingredients
- 12 ounces jar of roasted red peppers in water
- 1 14 ounce can fire-roasted tomatoes
- ½ cup roasted almonds
- 5 cloves garlic
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar or sherry vinegar
- 2 teaspoons sweet or smoked paprika
- 1½ teaspoons salt
- ¼ teaspoon cayenne pepper optional for heat
Instructions
- Blend: Combine all the ingredients in a blender or bullet. Mix until well combined.
Regi Pearce says
I’m obsessed with this Salsa Romesco! It’s smoky, nutty, and packed with deep, roasted flavors that make everything taste better. I love drizzling it over grilled veggies, spreading it on sandwiches, or just dunking a crusty piece of bread straight into the bowl. Plus, it doesn't get any easier to make. Let me know how you use it!