This bold, classic Spanish sauce combines nutty almonds and hazelnuts, savory fire-roasted tomatoes and red peppers, and an ample amount of sherry vinegar. Emulsified with olive oil and given body from bits of day-old bread, this sauce is excellent on smoky, pimentón-rubbed roasted chicken. For best results, prepare sauce at least 1 hour before serving.

Prep time: 10 min

Cook time: min

Total time: 10 min

Romesco Sauce
Copyright Recipe © 2015 Woodland Foods


Makes 3 cups

  • 8 Garlic Cloves, roasted

  • 3 Tablespoons Slivered & Blanched Almonds

  • 7 Peeled Hazelnuts, toasted, loose skins removed while warm

  • 1 Slice Stale Bread, roughly torn

  • 1/2 Cup Roasted Red Peppers

  • 1 1/4 Cups Fire Roasted Tomatoes (From A 14 Oz Can), drained

  • 1/4 Cup Sherry Vinegar

  • 1/4 Teaspoon Crushed Red Pepper

  • 1/2 Cup Extra Virgin Olive Oil


  1. Add all ingredients except olive oil to blender. Pulse a few times to break up large chunks, then purée, adding olive oil in slow, steady stream, about 30 seconds total. Season to taste with salt and pepper.

  2. Store refrigerated in airtight container for up to a week.