Romesco Sauce - A Spanish Recipe | Greedy Gourmet

Q: Is it a side sauce or a marinade?

It’s both! It’s renowned in Catalonia as a side sauce (... con romesco ) or cooked as part of the main dish (... de romesco ). The Catalans, especially those from Tarragona, say that one wouldn't exist without the other. Still, it’s much better known outside of Catalonia as a side sauce.

Question 1

Romesco chicken traybake

Accepted Answer

A great way to use this sensational sauce is as a marinade. It’s just heavenly… and here’s the proof.

My romesco chicken traybake recipe is a simple one tray romesco sauce recipe that shows just how delicious this sauce really is. Tender, juicy chicken with a hint of smokiness. Perfect with a generous serving of creamy mashed potato!

Question 2

Romesco sauce with calçots

Accepted Answer

The most typical way to eat romesco sauce is with a type of onion native to Catalonia called a calçot (pronounced cal-sot).

Calçots are like green onions. They grow in massive quantities all over Catalunya and are big at festive feasts in the late winter season.

They are traditionally cooked on an open flame, charring the outside, before being wrapped in newspaper and allowed to cool for 30 minutes, while continuing to slowly cook from the heat trapped inside.

Kind of like braising, where the rapid fire heat gives way to a slow, tenderizing cooking process.

Calçots are absolutely delicious! Still they are only available in Spain. If you want to discover just how tasty they are, especially with romesco sauce, barbecue some leeks or large green onions on the grill.

Question 3

Is it a side sauce or a marinade?

Accepted Answer

It’s both! It’s renowned in Catalonia as a side sauce (... con romesco) or cooked as part of the main dish (...de romesco).

The Catalans, especially those from Tarragona, say that one wouldn't exist without the other. Still, it’s much better known outside of Catalonia as a side sauce.

Question 4

What peppers should you use to make romesco?

Accepted Answer

There are a few different options you can use when it comes to peppers in romesco sauce.

Red bell peppers

The most widely available pepper, red bell pepper is slightly sweet and perfect for this easy romesco recipe. Charred or roasted red peppers bring a smoky sweetness to the sauce, for which red bell peppers are perfect.

Red anaheim peppers

Very similar to a bell pepper, these peppers are longer and thinner. They too have a mild taste and slight sweetness and they should also be easy sourced from most supermarkets and grocery stores.

Choricero peppers

These long, dry peppers are typically used in making chorizo – the famous Spanish sausage. They are also the traditional peppers used in making Tarragona romesco sauce. Subtly sweet and smoky, with a rich complex flavor. Hard to get hold of, but definitely worth the effort.

Ñora peppers

Slightly sweet with an intense aroma and meaty taste, these traditional Spanish peppers are often used to make romesco. They are similar in taste to choriceros but different in shape – they are round instead of long.

Ñora (short for señora) peppers are normally dried in the Spanish sun and ground up, to be added to countless classic Spanish dishes. The most notable is probably paella, in which the small ball-shaped pepper plays a big part.

Roasted red peppers
You can also buy pre-roasted red peppers in a jar.

Question 5

What does romesco sauce taste like?

Accepted Answer

It tastes creamy, smoky, tomatoey, rich, garlicky and slightly nutty. The texture is smooth but quite thick – you should be able to coat the back of a spoon with it. This makes it perfect as a dipping sauce, as well as a marinade.

The spiciness is on the tip of the tongue from the first taste, but dissolves within a second. The Spanish are definitely not big on heat, so traditional romesco shouldn’t be hot.

If you are big on heat, however, you can of course adapt this recipe by adding chili flakes or fresh chili.

Question 6

Is romesco sauce vegan?

Accepted Answer

Yes! Romesco sauce is a fantastic recipe for vegans. It brings an amazing amount of flavor from just a handful of ingredients.

As a dip, it pairs particularly well with vegetables, particularly roasted onions and artichokes.

Question 7

Do you need to use extra virgin olive oil?

Accepted Answer

Yes, I think extra virgin olive oil is definitely the best oil to use.

You could also use sunflower oil, or a similar neutral tasting oil, but I think the subtle olive flavor sits well with the rest of the ingredients and delivers that Mediterranean flavor.

Question 8

Can you make nut-free romesco sauce?

Accepted Answer

Nuts play a key role in the taste and texture of romesco sauce. However, for those who have allergies or would prefer a nut-free romesco sauce recipe, there are options.

One is to roast pumpkin or sunflower seeds. Swap at like-for-like measurements and only use unsalted seeds.

You could also toast some oats and use them in place of almonds. Try toasting them in butter to better capture the nutty flavor of almonds.

Question 9

How do you store romesco sauce?

Accepted Answer

As it contains vinegar and olive oil, romesco sauce keeps quite well. You can store it in the refrigerator for up to 4 days.

Question 10

Can you freeze romesco sauce?

Accepted Answer

If you want to keep romesco sauce longer than a few days, you can freeze it. Just place it in an airtight container and label it with the date of freezing. Romesco will last for around 4 months in the freezer.

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