Published on January 20, 2026
Ready in: 1 hour · Serves: 6-8 · Technique: Roasting and Blending · Storage: Up to 1 week in the refrigerator.
Quick Answer
This vibrant Romesco sauce, made with roasted red peppers, almonds, and smoky paprika, is an easy and flavorful dish perfect for holiday gatherings.
As the holiday season approaches, my kitchen becomes a hub of culinary creativity, especially with a well-stocked pantry inspired by my favorite shops in New York City. One of my favorite recipes to elevate my dishes is this delightful Romesco sauce. It’s a vibrant mix of roasted red peppers, almonds, and garlic that adds a robust sweetness and smokiness to any meal, making it a perfect addition to festive feasts.
A Festive Flavor Booster
Romesco sauce not only enhances your holiday table but also serves as a versatile companion for roasted vegetables, dips, and even turkey.
Why You’ll Love This Recipe
- Brings vibrant flavor to any dish, perfect for holiday gatherings.
- Adds a delightful smoky and sweet depth to roasted vegetables or meats.
- Easy to customize for your taste preferences, ensuring it’s just right for you.
- Can be prepared ahead of time, making meal prep a breeze.
- Perfect for adding a gourmet touch to simple meals.
Ingredients
To craft this delicious Romesco sauce, you’ll need:
Sauce Components
- 2 medium-sized red bell peppers
- ½ cup of blanched almonds
- 2 medium-sized garlic cloves, peeled
- ½ teaspoon of smoked paprika
- 1-2 tablespoons red wine vinegar
- ½ teaspoon of salt (or to taste)
- Freshly cracked black pepper, to taste
- ½ cup of extra virgin olive oil
How to Make Romesco Sauce (Step-by-Step)
This Romesco sauce is a straightforward yet rewarding dish to create, and with these easy steps, you’ll have a delicious sauce ready in no time.
Step 1: Roasting the Peppers
Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes, turning occasionally until the skin is blistered and charred. The aroma as they roast is simply irresistible! Once done, let them cool in a bowl covered with plastic wrap to steam, which will make peeling easier.
Step 2: Processing the Ingredients
Once the peppers have cooled, peel off the charred skin, remove the seeds, and chop them roughly. In a food processor, combine these roasted peppers, blanched almonds, garlic, smoked paprika, red wine vinegar, salt, and a few grinds of black pepper. Pulse them together until the mixture becomes chunky.
Step 3: Incorporating the Olive Oil
With the motor running, drizzle in the olive oil slowly. I love to watch it emulsify and become silky smooth. Continue to blend until the sauce reaches your desired consistency. I usually like it a bit chunky for texture!
Step 4: Taste and Adjust
Give your Romesco a taste. You might want to add more salt, vinegar, or a sprinkle of paprika—feel free to customize it to your liking!
Common Mistakes to Avoid
- Skipping the roasting: Don’t omit roasting the peppers; it enhances the depth of flavor and adds that smoky touch.
- Using raw almonds: Make sure to use blanched almonds for a smoother texture and better integration in the sauce.
- Skipping the taste test: Always taste and adjust seasoning as needed; every palate is different!
Tips and Tricks for Success
- This sauce pairs beautifully with grilled meats, particularly chicken or lamb.
- It also shines as a dressing for roasted veggies—think carrots or Brussels sprouts—adding that vibrant color and flavor.
- Consider adding a pinch of cayenne pepper if you enjoy a little heat!
- Drizzle some more olive oil just before serving, or toss in some fresh herbs like parsley or cilantro for an extra burst of freshness.
Variations
- Swap out red bell peppers for yellow or orange for a sweeter flavor.
- Try adding roasted tomatoes for additional depth.
- Use walnuts or cashews instead of almonds for a different nutty flavor.
How to Serve
- Serve as a dip with crusty bread or vegetables.
- Use as a sauce for grilled fish or meats.
- Mix into pasta for a unique twist.
- Spread on sandwiches or wraps for added flavor.
Make Ahead and Storage
- Make Ahead: The sauce can be prepared a day or two in advance to allow flavors to deepen.
- Storage: Keep in an airtight container in the refrigerator for up to one week.
- Reheating: Simply stir and enjoy cold or at room temperature, no reheating needed.
- Freezing: Freeze in small portions for longer storage; it thaws beautifully and is convenient for quick meals.
Recipe Notes / What I Learned
Through testing this recipe multiple times, I discovered that the balance of acidity and richness is key to a perfect Romesco sauce. I also learned that letting the sauce sit for a bit allows the flavors to meld beautifully, making it a fantastic make-ahead dish for your holiday celebrations!
Yield and Serving Size
Yield: 1 cup · Serving Size: 2 tablespoons
Nutrition Snapshot
Estimated Nutrition Per Serving: ~90 calories · 2g protein · 4g carbs · 8g fat
Vibrant Romesco Sauce for Holiday Feasts
Ingredients
Method
- Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet lined with parchment paper. Roast them for about 25-30 minutes, turning occasionally until the skin is blistered and charred.
- Once done, let them cool in a bowl covered with plastic wrap to steam, which will make peeling easier.
- Peel off the charred skin, remove the seeds, and chop them roughly. In a food processor, combine these roasted peppers, blanched almonds, garlic, smoked paprika, red wine vinegar, salt, and a few grinds of black pepper. Pulse them together until chunky.
- With the motor running, drizzle in the olive oil slowly. Continue to blend until the sauce reaches your desired consistency. Taste and adjust seasoning as needed.
Notes
FAQs
1. Can I use other nuts instead of almonds in Romesco sauce?
Yes, while blanched almonds are traditional, you can substitute them with other nuts like hazelnuts or walnuts. Keep in mind that this may alter the flavor slightly.
2. How can I adjust the spiciness of the Romesco sauce?
If you prefer a spicier sauce, adding a pinch of cayenne pepper or even some red pepper flakes can enhance the heat. You can also taste it during the blending process to adjust to your preference.
3. Can I make Romesco sauce in advance?
Absolutely! Romesco sauce can be made a few days in advance and stored in the refrigerator. The flavors will deepen and improve with time, making it ideal for holiday meals.
4. What should I serve with Romesco sauce?
This sauce pairs wonderfully with grilled meats, roasted vegetables, or as a dip for bread. It’s particularly delicious alongside turkey or chicken during festive gatherings.
5. How long does Romesco sauce last in the refrigerator?
Romesco sauce can be stored in an airtight container in the refrigerator for up to one week. For longer storage, consider freezing it in small portions.
