This romesco sauce is the pantry-friendly recipe I reach for when I want something bold, smoky, and absolutely effortless. I first learned this simplified version during a frantic weeknight when I had a jar of roasted red peppers, a handful of almonds, and a dusty jar of sun-dried tomatoes in oil. Five minutes and one blender later, I had a silky, vibrant sauce that brightened roasted vegetables and transformed an ordinary piece of grilled fish into a celebration.

What makes this version special is its balance: the roasted red peppers provide sweet, smoky backbone; the almonds add body and a gentle nutty edge; oil-packed sun-dried tomatoes lend concentrated umami; and a hit of sherry vinegar lifts everything. The texture can be adjusted from velvety smooth to pleasantly rustic depending on how long you blend. It’s the kind of condiment that becomes the star of weeknight meals and also delights when you spoon it over bread and call it an appetizer. I like to make a batch at the start of the week — it keeps beautifully in the fridge and keeps dinner interesting for days.

Ingredients

• Roasted red peppers: One 16-ounce jar, drained — look for preserved peppers in water or brine for a clean, bright flavor; avoid those packed with heavy oil unless you want extra richness.
• Almonds: 1/2 cup raw or roasted, unsalted — almonds add body and a creamy mouthfeel when blended; if using raw, you can toast them briefly in a dry skillet for an extra toasty note.
• Oil-packed sun-dried tomatoes: 1/4 cup, rinsed and drained — these bring concentrated tomato flavor and umami; if yours are dry-packed, rehydrate in warm water for 15 minutes first.
• Garlic: 2 medium-to-large cloves, peeled and quartered — fresh garlic gives bright pungency; roast ahead if you prefer a mellower, sweeter garlic tone.
• Sherry vinegar: 1 tablespoon (or red wine vinegar) — sherry vinegar adds mellow acidity and complexity; red wine vinegar works as a solid substitute.
• Smoked paprika: 1 teaspoon — essential for that smoky depth; use regular paprika if you want less smoke.
• Fine sea salt: 1/2 teaspoon, plus extra to taste — start modestly and add more after blending to adjust contrast.
• Cayenne pepper: 1/4 teaspoon — optional heat; adjust up or down depending on your tolerance.
• Extra-virgin olive oil: 1/2 cup — emulsifies the sauce and lends silkiness; choose a fruity, medium-intensity oil for best flavor.

Instructions

Prepare your ingredients: Drain the jarred roasted red peppers well and pat them dry with paper towels to avoid introducing excess water. If your sun-dried tomatoes are oil-packed, give them a quick rinse and drain so the sauce won’t be overly oily. Peel and quarter the garlic cloves so they blend evenly. Measure out the almonds and other seasonings so everything goes into the blender smoothly. Combine in blender: In a blender or food processor, add the drained red peppers, almonds, sun-dried tomatoes, garlic, sherry vinegar, smoked paprika, salt, and cayenne. Secure the lid. Begin blending on low speed to break up the almonds and peppers, then increase speed as the mixture gains traction. This staged approach prevents the motor from stalling and helps create an even texture. Emulsify with oil: Once the mixture is mostly broken down, keep the blender running and slowly drizzle in the 1/2 cup extra-virgin olive oil. This gradual emulsion step yields a creamy, stable sauce. Stop and scrape down the sides with a spatula as needed. Blend until you reach your desired texture — about 30–90 seconds depending on blade strength and how smooth you like it. Taste and adjust: Taste the sauce and adjust seasoning: add up to an additional 1/4 teaspoon salt if needed, more vinegar for brightness, or a pinch more cayenne for heat. If the sauce is too thick, thin with a teaspoon or two of water or additional olive oil. Transfer to a jar and chill to let flavors marry for 30 minutes if you’re not using it immediately. Serve or store: Serve at room temperature or chilled. Store in an airtight jar in the refrigerator for 7–10 days. If the oil solidifies slightly when cold, bring to room temperature or warm gently before serving.

Storage Tips

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 minimize oxidation, or ensure the sauce is covered with a thin film of olive oil to protect it. Refrigerate for up to 7–10 days; if you need to freeze, portion into an ice cube tray and freeze for up to 3 months — thaw overnight in the fridge. When reheating from chilled, bring to room temperature or gently warm in a small saucepan over low heat while stirring to reincorporate any separated oil. Freshness indicators include bright color, fragrant aroma, and no off smells; discard if there is any sign of fermentation or mold.

Ingredient Substitutions

If you need to swap ingredients, there are many successful variations. Replace almonds with toasted hazelnuts or walnuts for different flavor profiles; keep quantities the same. For nut-free options, use toasted sunflower seeds or hulled pumpkin seeds at a 1:1 replacement — the texture will be slightly less rich but still satisfying. If you don’t have oil-packed sun-dried tomatoes, use 2 tablespoons of tomato paste plus a teaspoon of balsamic for concentrated tomato flavor. Swap sherry vinegar for red wine vinegar at equal measure, or use lemon juice if you prefer brighter acidity. Adjust smoked paprika and cayenne to taste to control smokiness and heat.

Serving Suggestions

Serve as a dip for grilled bread, raw vegetables, or pita chips. Spoon over roasted or grilled vegetables like cauliflower, eggplant, or asparagus for an instant upgrade. Use it as a sauce for grilled chicken, shrimp, or firm white fish; it also makes an extraordinary sandwich spread with roasted turkey or sliced eggplant. Garnish with a drizzle of extra-virgin olive oil, chopped parsley, or a few toasted almond slivers for texture and visual contrast. Pair with crisp white wines or light, fruity rosés for balanced acidity.

Cultural Background

Romesco originates in Catalonia, Spain, traditionally served with fish and calçots (grilled spring onions). Classic versions often use roasted tomatoes, ñora peppers, garlic, almonds or hazelnuts, and stale bread for thickness. This simplified rendition leans on jarred roasted peppers and oil-packed sun-dried tomatoes for convenience while preserving the sauce’s smoky, nutty soul. The essence remains the same: vibrant, smoky-sweet pepper flavor brightened by vinegar and rounded by nuts and oil — a testament to rustic Mediterranean cooking that celebrates simple, bold ingredients.

Seasonal Adaptations

In summer, incorporate fresh roasted tomatoes or charred bell peppers when they’re at peak sweetness for a fresher, lighter sauce. In winter, rely on jarred roasted peppers and oil-packed sun-dried tomatoes for concentrated depth. For holiday menus, increase the smoked paprika and add a splash of sherry or sherry reduction for festive complexity. For spring, lighten the sauce with extra lemon juice and add a handful of fresh herbs like parsley or basil to brighten the palate.

Meal Prep Tips

Make a double batch and store half in the freezer in ice-cube trays for single-use portions — perfect for impromptu meals. Portion about 2 tablespoons per serving into small containers for grab-and-go lunches to use as sandwich spread or salad topper. Keep a jar in the fridge to transform simple grains and vegetables into a composed meal: stir 2 tablespoons into warm quinoa, top with roasted veggies and a protein for a fast, satisfying bowl. Label jars with the date to track freshness.

Romesco is one of those condiments that quietly changes the way you approach weeknight dinners — once it’s in your fridge, your meals feel more intentional and flavorful. Give it a try, tweak it to your taste, and don’t be surprised if guests ask for the jar to go home with them.