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Spanish Romesco Sauce

A Vinegar and Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

n/a minutes


2-4 people


  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup tomato purée
  • 2 Tablespoons chopped flat-leaf parsley
  • 2 Tablespoons Sherry Reserva vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup Hojiblanca Extra Virgin Olive Oil
  • Fine sea salt and freshly ground black pepper


  • Truly delicious served on turkey sandwiches, vegetables, roasted shrimp and pasta.
  • In a food processor, pulse the first 8 ingredients until they are finely chopped. With the motor still running, slowly add the oil and process until silky smooth. Season with salt and pepper.
  • This sauce can be made up to 7 days in advance. Just cover and chill until needed.
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