Romesco Sauce

This chunky sauce is good spooned over summer vegetables, grilled meats, and creamy cheeses. Sky's the limit.

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2 red bell peppers
1 C almonds
1 small onion
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp carraway
1/4 tsp red chili flakes
1/2 C olive oil
1/2 tsp salt
1 T red wine vinegar


  1. Grill or burn the bell pepper until well charred
  2. Transfer to a bowl and cover with plastic wrap and allow to cool
  3. Mince the onion
  4. Heat the olive oil in a frying pan
  5. When just about to smoking point add the spices and remove from the heat
  6. When spices are fragrant, pour over the onion and add the salt and let sit
  7. Peel and seed the red pepper
  8. Pulse the almonds until roughly ground and remove
  9. Place the red pepper in the food processor and pulse until finely chopped
  10. Combine the almonds, bell pepper, vinegar, and onion mixture 
  11. Taste and add vinegar and salt as needed
  12. Store covered in the fridge for up to two weeks