Recipes Side Dish Sauces and Condiments Sauces Chef John's Romesco Sauce 5.0 (6) 5 Reviews 3 Photos Romesco sauce is one of the all-time great summer sauces, this Spanish classic is perfect with anything off the grill, especially vegetables and seafood. It also makes for an unbelievable sandwich spread and a perfect secret ingredient for your favorite potato or pasta salad dressings. Whether we're talking about the heat level, the ratio between the ingredients, or how smooth or coarse you grind it, you shouldn't hesitate to adapt Chef John's romesco sauce to your tastes. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 26, 2024 Save Rate Print Share Add Photo 3 3 Prep Time: 15 mins Cook Time: 15 mins Additional Time: 8 hrs Total Time: 8 hrs 30 mins Servings: 24 Yield: 3 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 24 servings 3 large red bell peppers ½ cup olive oil 8 cloves garlic 1 cup cubed stale bread ¾ cup roasted almonds ¼ cup sherry vinegar 1 tablespoon smoked Spanish paprika 1 teaspoon cayenne pepper (Optional) 1 teaspoon kosher salt, or more to taste Directions Turn on a gas stove; char bell peppers over the open flame until soft and blackened, about 5 minutes per side. Peppers should emit steam when pressed. Transfer peppers to a bowl, cover, and let cool to room temperature. Heat oil and garlic in a skillet over medium heat; cook, stirring constantly, until garlic just starts to turn golden brown, about 3 minutes. Transfer garlic to a dish using a slotted spoon, leaving oil in the skillet. Add bread cubes to the skillet; toast until golden brown, 2 to 3 minutes. Peel peppers under running water; remove and discard seeds. Chop peppers; transfer to a food processor. Add garlic, bread cubes with oil, almonds, vinegar, paprika, cayenne, and salt. Pulse until sauce is well combined and reaches desired consistency. Transfer sauce to a bowl. Cover with plastic wrap and refrigerate to intensify the flavors, 8 hours to overnight. Chef's Note: If you don't have a gas stove, set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. I Made It Print Nutrition Facts (per serving) 79 Calories 7g Fat 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 79 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 4% Sodium 91mg 4% Total Carbohydrate 3g 1% Dietary Fiber 1g 4% Total Sugars 1g Protein 1g 3% Vitamin C 27mg 30% Calcium 17mg 1% Iron 1mg 3% Potassium 91mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.