A Speedy Cheat’s Romesco Sauce, and Why You Need to Know This..



I am fairly sure I first had this in Barcelona a few years ago, where the Catalans seem to use it like Irish people use gravy or ketchup. It is a traditional thick, spicy Spanish sauce. This is a cheat recipe because I did not use actual chilli’s, hand roasted (I live in The Netherlands, where the odds of finding a chilli, or an oven to roast it in are slim). Some recipes call for fresh tomatoes, some no tomatoes, some no peppers. This is a mix.

Why do you want to know how to make this?

  1. It is very quick.
  2. It keeps in the fridge for a long time.
  3. It is relatively healthy.
  4. It goes with a variety of grilled meat, vegetables and fish.
  5. It goes well with roasted or fried potatoes.
  6. It can be used as pasta sauce.
  7. It can be mixed 50/50 with hot water and squeeze of lemon juice to make a nice dressing for grain or pulse salads.


  • 100g almonds
  • 50g hazelnuts
  • 1 roasted red pepper (from a jar is fine)
  • 2 teaspoons tomato puree
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • 1 tablespoon wine/sherry vinegar
  • 2 tablespoon breadcrumbs or 1 slice of toasted bread, crushed
  • 2 teaspoons paprika (preferably smoked)
  • 1-2 teaspoons cayenne pepper (depending on preference)


  • Toast the nuts gently in a frying pan some olive oil until golden (be careful, they go from golden to burnt very very quickly).
  • Basically just blend all the other ingredients together.
  • To warm it up before serving, heat gently in a saucepan with a tablespoon or two of water.

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