Easy Romesco Sauce

This romesco sauce has been a revelation in my kitchen — a five-minute, pantry-powered condiment that brings bold, smoky flavor to weekday meals and weekend gatherings alike. I first taught myself a pared-down version of this sauce on a rainy afternoon when I wanted something bright and satisfying to serve with roasted cauliflower. The first bite was an instant keeper: the sweetness of roasted red peppers, the savory chew of oil-packed sun-dried tomatoes, and the warm, toasty presence of almonds tied together with sherry vinegar and smoked paprika. It’s the kind of recipe that makes simple ingredients sing.

I love this version because it’s forgiving and adaptable. It came into regular rotation the moment I realized how many ways it can be used — as a topper for grilled fish, a spread for sandwiches, or a dip for crudites and warm bread. It’s also easy to modify for allergies or pantry limits. The texture can be silky-smooth or slightly rustic depending on how long you blend it, so you can tune it to your preference. When friends come over, this jar of romesco always disappears fast; people smear it on everything and ask for the recipe.

Ingredients

• One 16-ounce jar roasted red peppers, drained: Choose a high-quality brand that uses simple ingredients. Look for fire-roasted or jarred in water or a light oil; drain well to avoid excess liquid. These provide the sweet, smoky base.
• 1/2 cup raw or roasted almonds (unsalted): Almonds add body and a toasty note. If you have a high-powered blender, raw almonds work fine; roasted almonds give a deeper flavor. Unsalted keeps the seasoning flexible.
• 1/4 cup oil-packed sun-dried tomatoes, rinsed and drained: These deliver concentrated tomato sweetness and umami. Rinse briefly to remove excess oil if you prefer a lighter finish — the oil will be provided by the olive oil later.
• 2 medium-to-large cloves garlic, peeled and quartered: Fresh garlic gives a bright, pungent lift. If you’re garlic-sensitive, start with one clove and add to taste after blending.
• 1 tablespoon sherry vinegar or red wine vinegar: Sherry vinegar is my go-to for its rounded acidity, but red wine vinegar is an excellent substitute. The acid balances the richness of the oil and nuts.
• 1 teaspoon smoked paprika: This is essential for that warm, smoky backbone. Use Spanish smoked paprika (pimentón) if available for authenticity.
• 1/2 teaspoon fine sea salt, to taste: Start here and finish seasoning after blending. Salt brings forward the natural sweetness of the peppers and tomatoes.
• 1/4 teaspoon cayenne pepper: Adds a gentle heat; increase sparingly if you want more kick.
• 1/2 cup extra-virgin olive oil: Use a fruity, good-quality olive oil — it emulsifies the sauce and gives a silky texture. If you prefer a lighter finish, reduce to 1/3 cup and add water to adjust consistency.

Instructions

Prepare the ingredients: Drain the jarred roasted red peppers thoroughly and squeeze out excess liquid so the sauce isn’t watery. Rinse and drain the oil-packed sun-dried tomatoes to remove extra oil. If using raw almonds and your blender isn’t very powerful, soak them in warm water for 10 minutes to soften, then drain for a smoother blend. Combine everything except the olive oil: Place the drained roasted peppers, almonds, sun-dried tomatoes, garlic, sherry vinegar, smoked paprika, salt, and cayenne into a blender or food processor. Secure the lid tightly. Start blending on low to combine the larger pieces, then increase speed as the mixture gains traction. This staged approach avoids stalling and helps achieve an even texture. Emulsify with olive oil: Once the mixture is mostly pureed, slowly drizzle in the olive oil while the blender runs to create a glossy, emulsified sauce. If you prefer a chunkier texture, pulse the blender intermittently instead of continuously. Blend until you reach your desired consistency — about 30 to 60 seconds for creamy, longer if needed with a high-speed blender. Taste and adjust: Taste the sauce and add up to an additional 1/4 teaspoon salt if needed, and adjust cayenne for heat. If the romesco is too thick, add a tablespoon of warm water at a time until it loosens. For a brighter finish, a few more drops of sherry vinegar will lift the flavors. Serve or store: Serve immediately as a dip, spread, or sauce. To store, transfer to a clean jar, press a piece of plastic wrap directly on the surface to minimize oxidation, seal, and refrigerate for 7 to 10 days. Allow it to come to room temperature before serving for best flavor.

Storage Tips

To maximize shelf life and flavor, store the sauce in a clean glass jar with a tight-fitting lid. Press a layer of plastic wrap directly onto the surface before sealing to reduce oxidation and preserve color. Refrigerate for up to 7 to 10 days. For longer storage, spoon into an ice cube tray and freeze; once solid, transfer the cubes to a freezer bag for up to 3 months. Thaw in the refrigerator overnight and whisk or stir well to reincorporate any separated oil. If the flavor softens after freezing, brighten with a splash of sherry vinegar and a pinch of salt.

Ingredient Substitutions

If you need to modify the recipe, there are several simple swaps that maintain the character of the sauce. For a nut-free version, omit almonds and use toasted sunflower seeds or extra sun-dried tomatoes to add body. If you don’t have oil-packed sun-dried tomatoes, rehydrate dry-packed tomatoes in warm water for 15 minutes, drain, and use. Swap sherry vinegar for red wine vinegar or a touch of lemon juice in a pinch — lemon will add brighter acidity. For less oil, reduce the olive oil to 1/3 cup and add 1 to 2 tablespoons of water to achieve the desired consistency.

Serving Suggestions

Serve this sauce warm or at room temperature. It’s excellent spooned over grilled or roasted fish, drizzled on roasted cauliflower or carrots, or used as a vibrant spread on sandwiches and toast. Try pairing it with simple proteins like grilled chicken thighs or pan-seared tofu. For a party, offer it with warm pita, toasted baguette slices, and an assortment of crudites. Garnish with a few toasted almond slivers and a small drizzle of olive oil for a polished presentation.

Seasonal Adaptations

In summer, use this sauce as a bright counterpoint to grilled vegetables and corn — its smoky notes echo the grill. In cooler months, spoon it over roasted winter squash or use as a flavorful finishing sauce for braised meats. For a holiday twist, stir in a small amount of roasted red pepper purée made from seasonal peppers for added depth, or fold in finely chopped roasted chestnuts in late autumn for a nutty, seasonal take.

Meal Prep Tips

Make a double batch and portion into small jars so you always have a flavorful topper on hand. This sauce pairs well with lunch bowls: pack roasted vegetables, a grain like farro or rice, a protein, and a small jar of romesco for quick assembly. When packing for lunches, keep the sauce chilled in an insulated lunch bag and add to the meal just before eating. Because it’s oil-based and stable, it travels well and helps keep grains moist without sogginess.

Romesco is one of those recipes that rewards experimentation. Start with the base proportions here and tweak the smoke, acid, and heat until it suits your routine. It’s a small jar of joy that can elevate everything from weeknight dinners to celebratory spreads. Share it, swap it, and make it your own — then tell someone else where to find the recipe.