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Homemade Easy Romesco Sauce Recipe For Steaks, Chicken, Fish photo
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Easy Romesco Sauce Recipe For Steaks, Chicken, Fish

A smoky, nutty romesco sauce made from roasted red peppers, toasted almonds, garlic, and lemon—perfect for steak, chicken, or fish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 medium red bell peppers whole
  • 2 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 cloves garlic whole cloves; some roasted in a foil packet
  • 1/4 cup almonds whole or pieces, toasted
  • 2 tbsp lemon juice
  • 1/2 tsp smoked paprika
  • salt and pepper to taste
  • 1 tbsp cilantro fresh, chopped (optional, for serving)

Instructions

  • Preheat the oven to 500°F (260°C) and line a large rimmed baking sheet with foil.
  • Toss the whole red peppers with 1 tablespoon of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper; place them on the prepared baking sheet.
  • Place the peeled garlic cloves in the center of a piece of foil, drizzle with the remaining 1 tablespoon olive oil, seal into a tight packet (seam up) and add the packet to the baking sheet.
  • Roast the peppers and garlic for 15–20 minutes, turning the peppers halfway, until the peppers are charred on all sides and garlic is soft.
  • Remove the garlic packet and transfer the hot peppers to a bowl; cover with plastic wrap and let steam for about 10 minutes to loosen the skins.
  • While the peppers steam, toast the almonds in a dry medium skillet over medium-low heat for 4–5 minutes, stirring every 30–60 seconds, until golden and fragrant; remove from heat.
  • When cool enough to handle, peel the peppers, remove stems and seeds, and squeeze the roasted garlic from its skins.
  • In a food processor, combine the peeled roasted peppers, toasted almonds, roasted garlic, lemon juice, smoked paprika, and any reserved garlic oil; pulse a few times, scrape down the bowl, then blend until the sauce is slightly creamy but still has texture. Taste and adjust seasoning with salt and pepper as needed.
  • Serve the romesco at room temperature, topped with chopped fresh cilantro if using.

Equipment

  • Rimmed Baking Sheet
  • Aluminum Foil
  • Medium Skillet
  • Food Processor
  • Mixing Bowl
  • Plastic Wrap
  • Tongs or spatula

Notes

  • Use smoked paprika for the characteristic smoky flavor.
  • Toast almonds carefully over low heat to avoid burning.
  • Let roasted peppers steam to make peeling easier.
  • Adjust texture by pulsing less for chunkier sauce or blending longer for smoother.
  • Can be made a day ahead and refrigerated.