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Homemade Romesco Sauce

The flavor of romesco improves with time; you can store it in the refrigerator for up to three days before serving, at room temperature.

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, May 2015


  • 2 red bell peppers
  • 1 small clove garlic, smashed
  • 1/2 cup blanched almonds, toasted
  • 1 tablespoon sherry vinegar
  • 1 tablespoon tomato paste
  • 1 teaspoon pimenton (smoked paprika)
  • 1/2 cup extra-virgin olive oil
  • Coarse salt


  1. Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistered. (Or char under broiler on a rimmed baking sheet, turning as needed.) Transfer to a bowl, cover with a plate, and let steam 15 minutes. Remove skins, using paper towels (and a paring knife for any stubborn spots); discard. Remove and discard stems, ribs, and seeds.

  2. Transfer peppers to a food processor. Add garlic, almonds, vinegar, tomato paste, and pimenton. Pulse until combined. With machine running, slowly add oil, processing until combined. Season with salt.

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