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Romesco Sauce

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Cook Time:
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Serves: Makes 1 1/2-2 cups

Probably our most popular condiment, we use this on sandwiches, salads and crostini. A Spanish classic.


  • 6-8 dried chiles, Nora, Anaheim or Ancho
  • 4 tomatoes, quartered
  • 6 cloves garlic, minced
  • 1 cup olive oil
  • 1-2 slices day-old bread, crusts removed and cut into cubes
  • small handful almonds & hazelnuts, toasted


Soak the chiles in boiling water for 1 hour. Drain and set aside.

Toss the tomatoes and garlic with 1/4 cup of the olive oil and roast in a 350 degree oven until just caramelized.

Toss the bread with 2 tablespoons of the olive oil and toast in a pan until just brown.

Place all cooled ingredients into a food processor and add the sherry vinegar and nuts. Pulse to a fine puree.

Drizzle in the remaining olive oil with the processor on until a smooth sauce is formed.