For this version of the Spanish sauce, L.A. chef Brandon Boudet cooks the peppers and seasonings in oil before puréeing them to bring out a rich, toasty flavor.


This recipe goes with Spanish Potato Tortilla

Sunset SEPTEMBER 2012

  • Yield: Makes 1 1/2 cups (serving size: 3 tbsp.)
  • Total: 1 Hour, 15 Minutes


  • 1 medium onion, peeled and halved lengthwise
  • 1/2 cup plus 1 tbsp. extra-virgin olive oil
  • 1 slice pain au levain (4 by 5 in. and about 1/2 in. thick), crusts removed, chopped
  • 1/3 cup Marcona or other roasted almonds
  • 1 1/2 cups roasted red peppers, rinsed and coarsely chopped
  • 2 garlic cloves, smashed
  • 2 teaspoons sweet smoked Spanish paprika
  • 3/4 teaspoon red chile flakes
  • 2 teaspoons sherry vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon kosher salt


1. Preheat oven to 425°. Coat onion with 1 tbsp. oil. Roast in a pie pan, cut side down, until soft when pressed, 40 to 45 minutes. Discard dark outer layer. Slice onion crosswise.

2. Toast bread and almonds in a large frying pan over medium-low to low heat, stirring occasionally, until bread is crisp but not brown, 7 to 8 minutes. Add 3 tbsp. oil, the onion, peppers, garlic, paprika, and chile flakes. Cook, stirring occasionally, until garlic is softened, 8 to 12 minutes.

3. Purée mixture in a food processor with remaining 5 tbsp. oil, the vinegar, lemon juice, and salt.

Make ahead: Up to 1 week, chilled; serve at room temperature.

Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 84%
  • Protein: 2.1g
  • Fat: 19g
  • Saturated fat: 2.5g
  • Carbohydrate: 6.4g
  • Fiber: 1.6g
  • Sodium: 195mg
  • Cholesterol: 0.0mg

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Romesco Recipe