Romesco sauce
A smoky roasted red pepper sauce blended with garlic and spices until smooth, delivering a rich and authentic grilled flavor.
Updated : 23 March, 2026
Easy
About 20 min.
Ingredients
4
Red bell pepper
2 clove
Garlic
150 grams
Almond flour
100 grams
Sun-dried tomatoes
100 milliliters
Olive oil
20 milliliters
Red wine vinegar
1 tablespoon
Smoked paprika
1 teaspoon
Cayenne pepper
1 teaspoon
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place the red peppers on a heavy baking tray and char them evenly on all sides. You can use a blowtorch, hold them over the flame of a gas hob, or place them under a very hot grill. Once fully charred, transfer the peppers to a bowl and cover with cling film. Leave them to sit for 10 minutes, allowing them to steam and cool, which will loosen the skins.
Step 2
While the peppers are resting, peel and finely grate the garlic.
Step 3
After 10 minutes, remove the skins from the peppers using your fingers or a tea towel. It’s fine if a few small bits of charred skin remain, as this adds a smoky, authentic flavour. Remove all the seeds, then place the prepared peppers and garlic into a food processor.
Step 4
Add the remaining ingredients to the processor and blend for 4–5 minutes, until the mixture becomes smooth and well combined.
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