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Romesco sauce is a tomato-based sauce that is often served with fish. But, this delicious red pepper romesco is also a wonderful option for beef. Try mine today.

Beef battered fish and chips are one of my favorite meals. And, they taste even better when you dip them in this delicious red sauce.

Romesco Sauce in a white dish

Of course, this sauce also makes a delicious side with your favorite beef recipe. Try it the next time you cook flank steak.

What is Romesco Sauce made of?

This recipe originated on an island off the coast of Spain. There, fishermen made this recipe to be used on their daily catch of fish. Traditional romesco often contains anchovies for this reason.

This isn’t one of those recipes that you need a lot of complicated kitchen equipment for. All you really need to have to make this recipe is either a blender or a food processor. It will work with either one.

You need to take all of these ingredients and drop them into your blender or food processor. It’s that easy.

  • Roasted red peppers – You can use fresh red peppers or you can start with jarred like I did to save time.
  • Roma tomatoes – (canned or fresh)
  • Garlic 
  • Sherry vinegar – If you don’t have sherry vinegar, you can get a bottle here or use red wine vinegar instead.

For a spicy version of red pepper romesco sauce, you can add 1/2 teaspoon of cayenne pepper. If you don’t enjoy spicy foods, leave it out, and follow my recipe exactly.

If you want a thinner version that isn’t as strong, you can add one more Roma tomato. For a thicker consistency, keep the quantity the same.

What should I serve with red pepper romesco sauce?

This dish may be most commonly served with fish but it goes so well with lots of different things. My latest favorite is as a dip for my sirloin steak.

But, it’s also a wonderful addition to baked potatoes, chicken parmesan, poached eggs, and even Italian meatballs. Try it as a dip for your favorite crusty bread.

Frequently asked questions

Is there a nut-free romesco sauce?

If you can’t have nuts, don’t worry you still have several different options. You can make this recipe with either pumpkin seeds or sunflower seeds instead.

Or, you can leave out the seeds and the nuts and instead add one piece of bread to the blender. This will help to thicken it up nicely.

Can I use canned tomatoes?

I really love the way this recipe tastes using fresh Roma tomatoes. But, if you don’t have them, canned tomatoes will work as well. Just be sure to drain them well first.

Should this be served hot or cold?

It’s entirely up to your personal preference. You can serve red pepper romesco either warm or cold depending on what you’re eating. 

To warm it, heat it in the microwave until it’s warmed through. Or, warm it on the stovetop in a small pan.

How long does romesco keep?

If you have more of this romesco than you can use in one meal, you can refrigerate the leftovers. Just place it in a small glass jar with a tightly fitting lid.

You can keep it in the refrigerator for 5 to 7 days. The longer you store this sauce, the stronger the garlic will taste.

PRO TIP: To keep this from discoloring in the refrigerator, pour a very thin layer of olive oil over the top.

Can romesco sauce be frozen?

Yes, if you plan on keeping this for longer than a week, you can freeze it in a freezer-proof container (we love these locking lid types). Just use it within 3 months.

Can I double this recipe?

Yes, you can double or even triple this recipe. Just make sure that the ingredients will fit in your blender or your food processor.

Romesco sauce with garnish on the side of the dish

More easy sauce recipes

If you’re used to buying your sauces at the grocery store, why not try making a few more of them from scratch. Here are a few more of my recipes I hope you’ll try soon.

Orange colored romesco sauce served with steak

This recipe goes perfectly with sirloin steak!

Romesco sauce with garnish on the side of the dish
Print Recipe
5 from 1 vote

Romesco Sauce

Easy romesco sauce recipe, a tomato based sauce that goes with steak or vegetables.
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American
Servings: 4 servings
Author: Scrappy Geek
Cost: $5

Equipment

  • Blender

Ingredients

  • 2 Tbsp Olive oil
  • 3 Count Roma tomatoes
  • 1 12oz Roasted red peppers jar drained
  • 1/2 Cup Sliced almonds
  • 2 Count Garlic cloves minced
  • 1 Tbsp Sherry vinegar

Instructions

  • Blend peppers, tomatoes, nuts, garlic, vinegar, and olive oil until smooth in a blender or food processor
  • Season with salt and pepper to taste if desired
  • Serve with choice of meat or vegetables

Video

Notes

In lieu of sherry vinegar, you may also use red wine vinegar.

 

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