Romesco Sauce

 


The flavors of Spain come to life in a smooth and creamy roasted red pepper sauce blended with smoked paprika and Marcona almonds. As versatile as it is memorable, romesco is spreadable – think burgers and crusty, toasted or plancha-style bread, as well as dippable – think grilled chicken, vegetables and seafood.

Yield: Makes 2 2/3 cups or about 21 (2-tablespoon) servings


*This recipe was created for 21 and 126 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (21)126 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
Spanish extra virgin olive oil, divided 3/4 cup 1. Heat 2 tablespoons of the oil in small skillet. Toast bread until golden brown, turning once.

2. Place bell pepper, tomato and garlic in food processor or blender container; cover. Process on high speed 30 seconds. Add almonds, toasted bread, seasonings and vinegar. With center part of cover removed and blender running on medium speed, gradually add oil until just blended. Cover blender completely. Blend on high speed until smooth.

3. Refrigerate at least 30 minutes to blend flavors or until ready to serve.

Crusty white bread (about 3 inches by 2 inches) 1 slice
Large red bell pepper, roasted, peeled and seeded 1 each
Fresh garlic, minced 2 teaspoons
Marcona almonds 3/4 cup
McCormick Culinary® Crushed Red Pepper 1/2 teaspoon
McCormick Culinary® Paprika 2 tablespoons
McCormick Culinary® Table Grind Black Pepper 1/4 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/2 teaspoon
Sherry vinegar 2 tablespoons
Ingredients Quantities Instructions
Spanish extra virgin olive oil, divided 4 1/2 cups 1. Heat 2 tablespoons of the oil in small skillet. Toast bread until golden brown, turning once.

2. Place bell pepper, tomato and garlic in food processor or blender container; cover. Process on high speed 30 seconds. Add almonds, toasted bread, seasonings and vinegar. With center part of cover removed and blender running on medium speed, gradually add oil until just blended. Cover blender completely. Blend on high speed until smooth.

3. Refrigerate at least 30 minutes to blend flavors or until ready to serve.

Crusty white bread (about 3 inches by 2 inches) 6 slices
Large red bell pepper, roasted, peeled and seeded 6 eaches
Fresh garlic, minced 1/4 cup
Marcona almonds 4 1/2 cups
Pepper, Red Crushed 1 tablespoon
Paprika 3/4 cup
Pepper, Black Table Grind 1 1/2 teaspoons
Sea Salt, Mediterranean Fine Grind 1 1/2 teaspoons
Sherry vinegar 3/4 cup
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 119 kcal


Total fat 11 g


Saturated fat 1 g


Trans fat 0 g


Cholesterol 0 mg


Sodium 83 mg


Carbohydrate 4 g


Dietary fiber 1 g


Protein 1 g


Chef's Tip: • Store sauce in tightly covered container in refrigerator up to 1 week.

• This versatile sauce can be served on plancha grilled meats, chicken, seafood, vegetables and burgers or as a spread on toasted bread.

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