Romesco sauce is a classic Spanish condiment that originated in the Catalonia region, specifically in the port city of Tarragona. Its history dates back to the 15th century, where it was created by fishermen seeking a flavorful sauce to accompany their freshly caught seafood. Over time, Romesco evolved into a versatile sauce that pairs well with various dishes, including vegetables, meats, and roasted dishes.
The key ingredients in traditional Romesco sauce—roasted red peppers, tomatoes, garlic, almonds or hazelnuts, olive oil, and vinegar—reflect the Mediterranean flavors of its origin. The sauce often includes bread to thicken it and paprika or chili peppers for a smoky, spicy kick.
Romesco’s enduring popularity lies in its adaptability; while the core ingredients remain consistent, variations can be found across Spain. It is often served alongside calçots (grilled spring onions) during Catalonia’s calçotada festivals, cementing its place as a cultural and culinary staple of the region.
Traditional Romesco Sauce Recipe
Ingredients:
2 large roasted red bell peppers (jarred or homemade)
2 medium ripe tomatoes (roasted or fresh)
2 garlic cloves (roasted for milder flavor or raw for a sharper kick)
1/3 cup almonds or hazelnuts (toasted)
1 slice of crusty bread (stale or toasted, for thickening)
1/4 cup olive oil
2 tablespoons red wine vinegar (or sherry vinegar)
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
Instructions:
1. Roast the vegetables (if not pre-roasted):
Preheat the oven to 400°F (200°C). Roast the tomatoes and garlic cloves (with skin on) until soft and slightly charred, about 15–20 minutes.
2. Toast the nuts and bread:
In a dry skillet, lightly toast the almonds or hazelnuts until fragrant. Toast the bread until golden.
3. Blend the ingredients:
In a food processor or blender, combine the roasted peppers, tomatoes (skins removed, if preferred), garlic, toasted nuts, and bread.
4. Add seasoning and liquids:
Add olive oil, vinegar, smoked paprika, cayenne (if using), salt, and pepper. Blend until smooth or slightly chunky, depending on preference.
5. Adjust to taste:
Taste the sauce and adjust the seasoning, vinegar, or olive oil as needed.
6. Serve or store:
Romesco sauce can be served immediately or stored in an airtight container in the fridge for up to a week.
Serving Suggestions:
As a dip for grilled vegetables or bread
As a sauce for seafood, particularly grilled fish or shrimp
With roasted meats or chicken
As a topping for pasta or potatoes
Enjoy this smoky, tangy, and nutty Catalan classic!
Hall of the Mountain King by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/
1 Comment
Hot and spicy 🔥❤