Romesco Sauce: The Smoky, Savory Star of Spanish Cuisine

Your New Favorite Condiment is About to Take Over Your Table

If you’ve never tasted romesco sauce, buckle up—because once this bold, smoky, nutty sauce hits your taste buds, there’s no going back. It’s rich yet balanced, rustic yet versatile, and packed with Mediterranean charm. Whether spooned over grilled vegetables, dolloped on seafood, or smeared onto crusty bread, romesco sauce brings the kind of flavor that makes people pause mid-bite and say, “Wait…what is this?!”

Let’s take a deep dive into the history, ingredients, uses, and irresistible magic of romesco sauce—and why you need to make a batch of it, stat.

A Coastal Sauce With Centuries of Flavor

Romesco hails from Tarragona, a port city in Catalonia, Spain, where it was originally crafted by fishermen. These ingenious cooks wanted a flavorful sauce that could stand up to grilled fish—and they built it from ingredients they had on hand: roasted tomatoes, garlic, stale bread, vinegar, olive oil, and nuts. Throw in a dried ñora pepper or two, and boom—romesco was born.

Since its humble beginnings, Romesco has transcended its roots to become a beloved condiment across Spain and beyond. In Catalonia, it’s celebrated in dishes like calçots con romesco, where grilled green onions are plunged into romesco sauce with flair and gusto.

What’s In Romesco Sauce?

While there are dozens of variations, the classic romesco is all about balance: smoky, tangy, savory, and just a hint of sweetness. Here’s what typically goes into this Spanish treasure:

• Roasted red peppers – sweet and smoky, the backbone of the sauce
• Tomatoes – often roasted or charred, for body and acidity
• Almonds (or hazelnuts) – for richness and texture
• Garlic – sometimes raw, sometimes roasted
• Sherry vinegar (or red wine vinegar) – for bright acidity
• Olive oil – smooths and binds the ingredients
• Smoked paprika – not traditional in every version, but adds extra depth
• Ñora peppers – traditional dried Spanish peppers (I use ancho chile instead for easy sourcing)

I’ve swapped ancho chile for the traditional ñora peppers to make sourcing easier—a delicious stand-in that adds rich, smoky depth. I also skip the stale bread found in many classic versions. The roasted vegetables and nuts create a naturally thick, satisfying texture all on their own.

How to Maximize Romesco’s Flavor

Want to make romesco sauce at home that really sings?

Don’t skip the roasting. Roasting your peppers, tomatoes, and even garlic until blistered adds a smoky, caramelized depth that raw ingredients just can’t touch. If you have a gas grill or open flame, char your vegetables directly over it. No flame? A broiler or cast iron skillet will do the job beautifully. Check out the alternatives below for roasting red peppers and tomatoes.

How to Roast Red Bell Peppers for Romesco

All roads lead to smoky, sweet perfection—pick your favorite method below!

1. Open Flame

1. Place whole red peppers directly on the gas flame or hot grill grates.
2. Turn occasionally with tongs until all sides are blackened and blistered—about 10-12 minutes.
3. Transfer to a bowl and cover with a plate or wrap tightly with plastic wrap. Let steam for 10-15 minutes.
4. Once cool, peel off the charred skin, remove seeds and stems, and slice into strips.

2. Oven Broiler

1. Preheat your broiler on high.
2. Cut peppers in half lengthwise and remove seeds and stems.
3. Place cut-side down on a foil-lined baking sheet.
4. Broil 6 inches from the heat source until skins are deeply charred—about 8-10 minutes.
5. Transfer to a bowl, cover, steam for 10-15 mins, then peel, slice, and serve!

3. Oven Roasting

1. Preheat oven to 450°F (232°C).
2. Halve and seed peppers, place cut-side down on a baking sheet.
3. Roast for 25–30 minutes, until skins are puffed and slightly charred.
4. Steam in a covered bowl as above, peel, and enjoy.

How to Roast Tomatoes for Romesco

1. Cast Iron Skillet

1. Preheat the skillet Place your cast iron skillet over medium-high heat and let it get thoroughly hot—no oil needed.
2. Add whole tomatoes Place the whole tomatoes directly into the dry skillet. Let them sit undisturbed so the skin can blister and char in spots.
3. Rotate for even roasting Use tongs to turn the tomatoes occasionally, allowing all sides to blister and soften. This usually takes 10–12 minutes, depending on the size of the tomatoes.
4. Peel and use Once they’re cool enough to handle, peel off the skins with your fingers or a paring knife. The flesh should be tender and juicy—perfect for blending into romesco.

2. Grill

1. Place whole tomatoes directly on a hot grill, turning until the skin is deeply blistered and blackened.
2. The open flame adds a grilled, woodsy smokiness that no pan can match.
3. Cool, peel, and proceed.

3. Oven Broiler

1. Set your oven broiler to high.
2. Place halved tomatoes cut-side down on a parchment-lined tray.
3. Broil 4–6 inches from the heat until the skins blister and blacken—about 8–10 minutes.
4. Cool, peel, and blend.

How To Use Romesco Sauce

This is where romesco becomes your new kitchen MVP. It goes with everything—and then some.

• Grilled Mediterranean Flatbread: replace the tomato sauce with romesco; add Manchego cheese and Castelvetrano olives
• Grilled or roasted vegetables: asparagus, eggplant, zucchini, cauliflower—you name it
• Seafood: especially shrimp, scallops, and grilled white fish
• Chicken or pork: either as a sauce or a marinade base
• Sandwiches and wraps: spread it on like you would mayo or pesto
• Eggs: spoon over poached or scrambled eggs for a Spanish-style breakfast
• Grain bowls: toss with farro, lentils, or quinoa
• Charcuterie boards: serve as a dip for crusty bread or crackers

Make It Ahead and Make It Yours

Romesco sauce stores like a dream. Keep it in an airtight container in the fridge for several days—if it lasts that long. The flavors deepen over time, so it’s perfect for make-ahead meals or entertaining. It also freezes beautifully. Make a big batch, freeze in small containers, and you’ll always have a secret weapon ready to go.

Want to riff on it? Add roasted jalapeño or chipotle for heat. Swap almonds for sunflower seeds to make it nut-free. Use roasted carrots or butternut squash for a sweeter, autumn version. This sauce welcomes your creativity with open arms.

Why Romesco Sauce Deserves a Spotlight In Your Kitchen

Romesco sauce is proof that humble ingredients—when treated with care and a little fire—can create something extraordinary. It’s a culinary love letter from the Catalan coast, and it deserves more attention in American kitchens. Once you’ve made it, you’ll wonder how you ever lived without it.

So fire up your grill (or your broiler), roast some peppers and tomatoes, and give romesco the starring role it deserves. This isn’t just a sauce—it’s a sensation.

Romesco Sauce: The Smoky, Savory Star of Spanish Cuisine

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Discover the bold, smoky flavor of romesco sauce—perfect for vegetables, seafood, grilled flatbread and more. Easy to make, endlessly versatile!

• Author: Chef Sandra Lewis
• Prep Time: 30
• Cook Time: 5
• Total Time: 35 minutes
• Yield: 3/4 cup 1x

Ingredients

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• 1 ancho chile
• 1 red bell pepper, roasted, peeled, and roughly chopped
• 1 large Roma tomato, roasted and peeled
• 1 tablespoon, skinless split or slivered almonds
• 1 tablespoon red wine vinegar (or Sherry vinegar)
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne
• kosher salt

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Instructions

1. In a small saucepan, cover the ancho chile with water and bring to a boil. Turn off the heat, cover, and let the chile steep for 20 minutes. Remove the chile, seed and de-stem it, and roughly chop it.
2. Add the ancho chile, the roasted red bell pepper, roasted and peeled tomato, almonds red wine vinegar, olive oil, smoked paprika, and cayenne to a blender. 
3. Purée until smooth.
4. Taste and adjust the seasoning with kosher salt.