See more
Romesco Sauce

Romesco Sauce

Classic Spanish Romesco Sauce adds bold flavor and color to simply grilled lamb chops.

This recipe goes with Grilled Lamb Chops with Romesco Sauce

Coastal Living MAY 2012

  • Yield: Makes 1 1/2 cups


  • 1 red bell pepper
  • 1 ripe tomato, halved
  • 1 tablespoon coarsely chopped almonds (8 or 9 whole almonds)
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste


1. Preheat broiler.

2. Cut bell pepper in half lengthwise, discarding seeds and membranes. Place bell pepper and tomato halves, skin sides up, on a foil-lined baking sheet. Broil 12 minutes or until skin blackens.

3. Place bell pepper and tomato in a zip-top plastic bag; seal, and let stand 15 minutes. Peel bell pepper and tomato.

4. Place bell pepper, tomato, almonds, and next 3 ingredients in a blender; blend until smooth. Season with salt and pepper.


Go to Full Version of

Romesco Sauce Recipe