Roasted Red Pepper Romesco Sauce (No Nuts)
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This is the romesco sauce I make almost every week — a thick, garlicky puree of roasted red peppers, made without a single nut, ready in about the time it takes to broil a pepper. Vinegar and a pinch of cayenne cut through the sauce’s smoky sweetness, and it turns into whatever you need that day — a dip for warm bread, a spoonful over grilled chicken or steak, or stirred straight into a bowl of pasta.
Roast the fresh peppers when you’ve got twenty minutes, or drain a jar when you don’t —either way this recipe comes together in a food processor with almost no cleanup.
One sauce, six ways to use it
- Romesco holds up great whether it’s warm, at room temperature, or even straight out of the fridge — the flavor doesn’t dull with temperature the way a lot of sauces do. Spoon it over roasted sweet potatoes, bone-in chicken thighs, or a roasted cauliflower salad. Basically, use it like a Mediterranean condiment that goes wherever olive oil does.
Three essential ingredients
What makes this recipe stand out is that it skips the traditional nut or breadcrumb thickener altogether — the roasted peppers themselves carry all the body — so it’s an easy make for gluten-free or nut-free tables without losing any richness. It’s also nicely balanced with smoke, heat, and tangy vinegar.
- Red bell peppers: The ingredient that makes romesco, romesco: Vividly brick-red, softly sweet, and fleshy enough to turn toasted garlic, olive oil and vinegar into a full-bodied sauce. Use 2 large peppers or one 16-ounce jar of drained roasted red peppers.
- Extra-virgin olive oil: Use a good fruity olive oil — since there’s no nut paste or bread to fall back on, the oil is what emulsifies the sauce and carries all the flavor.
- Smoked paprika: This is a distinctive spice, aka pimentón, made from dehydrated smoked red peppers. It adds a nice touch of smokiness, especially if you’re making the romesco sauce using jarred peppers.
Roast, peel and puree
1. Put the whole peppers directly on hot grill grates or directly on the burners of a gas stove. If using the broiler or oven method, put the peppers on a baking sheet. For easier cleanup, you can line the pan with a piece of aluminum foil or on top of the oven rack. 2. Roast the peppers until the skin is blackened on all sides and the pepper has softened and collapsed. Transfer to a bowl and cover — trapping the steam is what loosens the skin. Once cool, peel off the skin and remove the seeds. 3. Puree the peeled peppers with garlic, olive oil and the seasonings until thick and smooth.
Set a mezze table
Romesco earns a place next to other Mediterranean-style dips and spreads— like herb hummus or baba ganoush or salads like spiced chickpea salad and roasted cauliflower salad with chickpeas. Serve with warm pita and olives so people can build their own plate. It’s also good used in place of rouille the next time you make classic bouillabaisse — same smoky depth, without the bread-thickened texture, and is a little bit faster to make.
Roasted Red Pepper Romesco Sauce (No Nuts)
Ingredients
Yield: About 1 cup sauce
- 2 red bell peppers, or one 16-ounce jar roasted red peppers, drained
- 1 garlic clove
- ½ teaspoon salt
- 2 teaspoons red wine vinegar, or sherry vinegar
- ½ teaspoon smoked paprika, optional (for an extra smoky flavor)
- ¼ teaspoon cayenne, or to taste
- ⅓ cup (60 ml) extra virgin olive oil
Instructions
- If using fresh bell peppers, preheat the broiler to high, with the top rack placed 6-8 inches from the heat source. Place 2 red bell peppers on a small rimmed baking sheet (line the pan with foil for easier clean up).
- Broil the peppers until the skin is blackened and they're soft and collapsed, turning frequently to roast evenly on all sides. You can also roast the peppers on an outdoor grill or right on top of a stovetop gas burner. Let the peppers cool until you can handle them, then peel off the skin and remove the stem and seeds.
- Put the peeled, roasted peppers or drained jarred peppers in a food processor work bowl. Add 1 garlic clove,½ teaspoon salt, 2 teaspoons red wine vinegar, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne. Pulse until combined, then start pouring ⅓ cup extra virgin olive oiln a steady stream while running the machine. Process until the sauce is smooth and creamy.
- Taste for seasoning, adding more salt, cayenne or a touch of vinegar to adjust.
Notes
- The peppers can be roasted up to 5 days ahead. Keep them in a covered container in the refrigerator, then proceed with step 3 of the recipe.
- Sherry vinegar is worth seeking out — it’s rounder and less sharp than other vinegars. Some people say it falls somewhere between white wine and balsamic vinegar, but without the sweetness of the latter. If you can’t find it, just use a good red wine vinegar.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
This is fantastic. I’ve never had any other versions, but made this today and this is so good it will be in regular rotation. I’ll be having it with some homemade spinach riccota ravioli.
As a traditionalist, I was skeptical of the nutless aspect of this recipe (filberts > almonds, BTW). Well, consider me a convert. Why? It’s all about the tang! Red peppers bring their own subtle tang to the table, amplified here by the vinegar and that touch of raw garlic. The smoked paprika pulls it all together, and the absence of bulk (breadcrumbs and I’m looking at you, hazelnuts) allows for the essential purity to shine through. Agree about the olive oil too — you need to be able to taste it, and it absolutely has to be the best on my shelf.
Trying to find out how long you can keep the Romesco Sauce for in a jar (fridge or Shelf) and can it be frozen. Thankyou.
You can refrigerate the sauce in a jar or other covered container for about one week. You can also try freezing it for about a month, although it could separate when defrosted and lose some of its fresh flavor.