Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry.
The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free.
I miss eating romesco, and decided it was high time to make a gluten-free version. Is it authentic? Not a chance. But it’s easy to prepare and completely addictive. My version uses jarred roasted red peppers (or you can roast your own, of course) instead of the hard-to-find dried ñoras, along with a touch of cayenne and smoked paprika for added heat and smokiness. I cut out the bread and count on the nuts instead to act as a thickener.
Initially I intended to post this recipe as “grilled rib-eye steaks with romesco sauce”, but last night’s dinner made me change my mind. The sauce tasted great with literally everything on our plates–steak, corn on the cob, new potatoes, and broccoli. So instead of pigeonholing the romesco as “a sauce for steak”, I present it to you as a great addition to your bag of tricks, a sauce to elevate the most simply prepared foods. You’ll find it equally compatible with vegetables, meats, and seafood alike. Just keep from licking it straight off the spoon.
Looks and sounds yummy! I’m allergic to tomatoes, but adding perhaps a carrot could make a nice substitution. I appreciate you sharing this!
This was a great recipe, although I found the garlic to be a bit too strong after preparation. I also substituted a couple of tablespoons of tomato paste for the plum tomato as I didn’t have one. I ended up cooking the finished sauce for a minute or so in a saucepan to cool down the bite of the garlic, and the finished sauce was excellent, closely mimicking the romesco at my favorite tapas restaurant. Thank you for your help!