Romesco sauce Salsa romesco


As a typical sauce from the zone of Cataluña, Romesco sauce is ideal to caccompany all types of dishes such as meat, fish and vegetables. It is the ideal partner for the famous calçots (variety of mild green onion) that are typical too of this region. There are theories that place its origin in the fifteenth centrury, after the arrival of Columbus on American soil. When he returned, he brought back with him the characteristic peppers or "pebrots" which are essential in the preparation of this sauce.

Ingredients: (4 people)

  • 2 “pebrots de romesco” (dried sweet red peppers)

  • 8 garlic cloves

  • 12 toasted hazelnuts

  • 12 toasted almonds

  • 1 slice of bread

  • 1 sprig of parsley

  • 1 a bit of chilli

  • 1 medium ripe tomato

  • Cup of olive oil

  • 2 soup spoons of vinegar

  • Salt


Put the peppers (seeded) to soak in water for 30 minutes. Wash the tomato. Peel the cloves of garlic. 

Heat up two spoonfuls of virgin olive oil  in a frying pan and fry the peppers, 4 garlic cloves and the chilli, being careful not to burn them. Dry them and set them aside. 

In a mortar, crush the 4 raw garlic cloves, then the fried garlic, the peppers, the chilli and then the parsley, the almonds, hazelnuts and lastly the slice of bread. 

Next, peel the washed tomato, remove the seeds and crush it with the rest of the ingredients. 

Add the virgin olive oil and the vinegar slowly, in a fine trickle, to bind the sauce. Add a little salt. 

Lastly, if the sauce is a little too thick you can add more virgin olive oil and stir it with a spoon.

Romesco sauce with olive oil

Romesco sauce, typical of Cataluña, made with virgin olive oil.


Recipe taken from: March, L., Ríos, A., El libro del aceite y la aceituna, Alianza, Madrid, 1989.



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