Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Spanish romesco sauce

Spanish romesco sauce

Recipe Information

Servings 10
Preparation Time 1 Hour, 25 Minutes
Cook Time 0 Minutes
Total Time 1 Hour, 25 Minutes
Difficulty Easy
Main Ingredient Almonds; Ancho chiles; Bell pepper; Tomatoes
Category Vegetables; Nuts, Fats, & Oils
Meal Lunch; Dinner
Type Main Dish
Subtype Sauce/Gravy
Cuisine Spanis h
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Heart Healthy; Mediterranean; Vegan; Vegetarian


  • 2 medium ancho chiles 

  • 1 cup almonds, blanched

  • 4 large cloves garlic, minced

  • 1 red bell pepper, seeded, peeled, and chopped

  • 1 cup tomato, fresh or canned, peeled, seeded, and diced

  • 1 tablespoon smoked sweet pimenton pepper 

  • 1/2 teaspoon smoked hot pimenton pepper 

  • 3 tablespoons red wine vinegar 

  • 1 teaspoon salt 

  • 3/4 cup extra-virgin olive oil 



  • Place the ancho chiles a small saucepan and cover with hot water. Place a lid over the saucepan and allow the chiles to soak for about 1 hour. Drain in a colander. Chop the chiles, taking care to remove the stems and seeds.

  • Add the ancho chiles to a food processor with the almonds, garlic, roasted pepper, tomatoes, pimenton, vinegar, and salt. Pulse the mixture until a coarse paste forms, then slowly add the oil until the mixture emulsifies.

  • Add the salt, and let the mixture sit for 15 minutes before serving.


Nutrition (per serving)

  • Calories: 240 cal

  • Total fat: 3g

  • Saturated fat: 3g

  • Monounsaturated fat: 18g

  • Cholesterol: 0mg

  • Sodium: 320mg

  • Carbohydrate: 6g

  • Fiber: 2g

  • Protein: 4g