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Romesco Sauce

Recipe photo courtesy of Jose Manuel Picayo Rivera

This slightly sweet, mildly spicy sauce hails from Tarragona, a coastal city in Spain, where it is most often served with fish.

Source: Everyday Food, March 2007
Total Time Prep Yield



Cook's Notes

To freeze: Spoon 2 tablespoons mixture into each section of an ice-cube tray. Freeze at least 1 hour; transfer cubes to a resealable plastic bag, and freeze up to 3 months. You can also freeze sauce in airtight containers, leaving 1/2 inch of space, up to 3 months. Cubes thaw in 15 minutes at room temperature; thaw larger quantities in the microwave or in the refrigerator overnight.

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How would you rate this recipe?
  • Sojo16
    12 FEB, 2008
    This sauce is fairly easy to make on a weekend (if you have a food processor) and it's absolutely a knockout with the chicken breasts and potatoes. I do about half sweet paprika and half smoked paprika. I make a double batch so I have enough to freeze three Glad bowls full, and then use the last bit for supper that day. Really a must-try. It's like nothing you've tasted before, but absolutely delicious.

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