Spanish Romesco Sauce Recipe

Spanish Style Romesco Recipe

Spanish Romesco Recipe

5 out of 5
stars based on 1 ratings

Spanish Style Romesco Sauce Recipe with authentic ingredients from Paggi Pazzo

Spanish Romesco Recipe
Published: March 2, 2014

Prep time: 15 min
Cook time: 1 hour
Total time: 1 hour 15 min
Yield: 3 cups
Calories per serving: 724
Fat per serving: 18g


  • 3 tablespoons white wine vinegar
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves
  • 4 tomatoes
  • 1 sweet Spanish onion
  • 3 peperoncini (hot dry Italian pepper)
  • 1 1/4 cups Spanish olive oil
  • 1 red pepper
  • 15-20 non-roasted almonds
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon saffron
  • 1/4 cup hot water

Cooking Directions

  1. Lightly oil and season with a pinch of salt and pepper onion, pepper, tomato and garlic (peeled) and put on baking sheet and cook for 1 hour at 350 degrees
  2. In a pan heat 2 tablespoons of olive oil with almonds at low heat until browned on both sides, then let cool
  3. Separately add 1/2 cup of hot water to a glass and add saffron and let sit
  4. Once vegetables are done, peel red pepper and remove seeds then when cooled, slice into chunks and put in a bowl
  5. Add to food processor, vegetables, 1 cup of Spanish olive oil, white & red wine vinegar, peperoncini (stems removed), almonds removed from olive oil, saffron in water, salt and pepper, then puree for 30 seconds-1 minute until sauce is thin
  6. Add additional salt and pepper for taste

Let it Rip!

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