RecipiesSaucesRomesco sauce: traditional recipe and with piquillos

Romesco sauce: traditional recipe and with piquillos

Romesco sauce is a typical sauce from Catalonia, where it is usually consumed with the traditional calçot. Discover how to make it with these 2 simple recipes.

With the name of romesco sauce we find ourselves before a wonderful and exquisite sauce that arrived directly from Catalonia. Specifically, it is a typical Tarragona sauce, where it originally comes from. You will probably be surprised to know that it originally consisted of a bite, until it became a sofrito.

It basically consists of a sauce that is made with tomato, garlic, bread, a kind of mashed almonds and toasted hazelnuts, dried red peppers and a dressing (which is made in turn with olive oil, rosemary, vinegar, pepper and Salt).

Its preparation is really simple and straightforward. And this time we propose not only the original recipe that is made in Catalonia, but a completely different one in which we will use piquillo peppers. Do you dare to prepare any of them?

Traditional romesco sauce recipe


  • 1 tomato
  • 1 head of garlic
  • 2 ñoras
  • 2 slices of bread
  • 25 g of toasted almonds
  • 25 g of roasted hazelnuts
  • 4 tablespoons of extra virgin olive oil
  • 1 tablespoon of sherry vinegar
  • 1 small dried chili
  • Salt


Preheat the oven to 190ºC. In one of the baking trays put baking paper and place the tomato and the peeled garlic. Paint them with a little extra virgin olive oil.

While the tomato and garlic are roasting in the oven, put water in a saucepan, and when it is warm, remove the tail and the seeds from the ñoras and put them to soak.

Remove the skin from the nuts and fry the bread in the pan. To do this, put a little oil in the pan and fry the bread on both sides.

Once the tomato and garlic have been blanched, remove being careful not to burn the skin of the tomatoes and garlic. Once all the ingredients are cold, put them in the blender glass, together with the oil, vinegar, a little salt and the dried chili. Beat everything well until you get a paste that is as homogeneous as possible. Ready!.

Romesco sauce recipe with piquillo peppers


  • 20 piquillo peppers
  • 2 cloves of garlic
  • 200 ml of extra virgin olive oil
  • 25 g of roasted hazelnuts
  • 25 g of toasted almonds
  • 2 slices of toast
  • 5 tablespoons of sherry vinegar
  • Black pepper
  • Salt


Peel the garlic cloves. Put a little oil in the pan and brown them a little. Remove them from the heat, and while they cool, carefully peel the hazelnuts and almonds.

Dip the bread in oil and, in the blender glass, add the piquillo peppers, garlic, vinegar, almonds, hazelnuts, black pepper and salt.

As you beat the ingredients, add a little of the oil where the garlic has been fried, until it forms a homogeneous paste. Ready!

And if you want to follow the steps visually, we encourage you to watch the following video where you will learn how to make a traditional romesco sauce:


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