Frances's Romesco Sauce

frances romesco sauces
Photo: Dana Gallagher
Prep Time:
15 mins
Total Time:
15 mins
Makes 2 1/2 cups

Food stylist and editor Frances Boswell's recipe for this Spanish roasted red pepper and almond sauce calls for two different kinds of paprika -- sweet smoked and hot. Serve alongside Shrimp and Clams a la Plancha.


  • 1 cup blanched almonds, toasted (about 6 ounces)

  • 2 cloves garlic, peeled and coarsely chopped (2 teaspoons)

  • 1 jar (12 ounces) roasted piquillo or red bell peppers, drained (1 cups)

  • 1 teaspoon sweet smoked paprika

  • ¼ teaspoon hot paprika

  • cup extra-virgin olive oil

  • 2 tablespoons red-wine vinegar

  • Kosher salt and freshly ground pepper


  1. Pulse almonds and garlic in a food processor until coarsely ground. Add piquillo peppers, both paprikas, oil, and vinegar; puree until smooth. Season with salt and pepper. Romesco can be stored in an airtight container in refrigerator up to 1 week.

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