Sweet and (Slightly Spicy) Romesco Sauce


OK, who has seen this little number?

Photo courtesy of Tammie Gilchrist (www.tammieGilchrist.com).

She’s a photographer in Southern CA and decided to take a few pictures of the food, catered by Assaggiare Mendocino Catering, for a wedding.

Um, with apps like that, to hell with the bride… I’m hanging with the chef!

Crudite shots? Easy enough. I have 12 tulip cups that we used as shot glasses in our younger years. The vegetable selection is totally up to you.

What intrigued me was the romesco sauce. It’s a Spanish sauce that, much like any Italian sauce, has a thousand variations. I opted for the following and I’m glad I did because here’s how I spent the last hour….


…. Dipping away!

It consists of roasted Roma tomatoes, red bell pepper, garlic, paprika, red pepper flakes, olive oil, red wine vinegar, a piece of bread, and the kicker? Almonds (recipe to follow).

6 tomatoes and two red bell peppers was the perfect combination for a little over 2 cups of sauce.

Roast the veggies with the garlic, some olive oil and kosher salt.


Tomatoes go skin up and bell peppers go skin down. Got it?

Roast them at 425° for 20-25 minutes.



Scrape everything into the blender and add a half cup of roasted almonds, a tsp of paprika, a tbs of red wine vinegar, 2 pieces of bread (toasted), a tbs of red pepper flakes, and blend it well. Add a 1/4 cup of olive oil, while you’re blending it. Season with salt.

Lastly, I added a tsp of honey and gave it one last whirl.



And then the dipping began… I Finally forced myself to throw it in the fridge.

I’m not making crudite shots, as originally planned. I’m actually going to serve it over pasta, if it lasts that long. 🙂


If you’re using it as a dipping sauce, add more olive oil to thin it out.


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