This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeThe best homemade Romesco Sauce is made with freshly-fired bell peppers and tomatoes, not the jarred, brine-packed peppers from the store.

I love a culinary shortcut, but don’t take it here.  Meggan’s notes I’m all about shortcuts to save time, money, or stress, but I only make that compromise when flavor doesn’t suffer.When it comes to Romesco sauce, starting with jarred roasted red peppers is a shortcut to skip.

Those peppers are packed in a brine that overpowers everything else in your Romesco, and once you try it truly from scratch, you’ll never look back.There are so many ways to roast peppers and tomatoes: on a gas stove, in the oven, under a broiler, in an air fryer, on a grill, pick your favorite! As a classically-trained chef, I urge you to go the distance (an extra 15 to 20 minutes) and promise you’ll be rewarded with the best possible flavor.Fresh garlic, a splash of red wine vinegar, and almonds to thicken all lead to one incredible, truly special sauce.

Serve Romesco with simple grilled chicken or pan-fried fish (I love it with Air Fryer Cod), add it to a charcuterie board or Mezze platter, or slather it on a sandwich.Table of ContentsMeggan’s notesRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsFrequently Asked QuestionsRomesco Sauce Recipe Recipe ingredients A

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