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Close up on a bowl of Romesco Sauce on a wooden serving board with linen napkin, wooden measuring spoon, garlic cloves and paprika in the background.

Romesco Sauce {Paleo, Whole30 option}

Katie AdamsKatie Adams
This sweet and smoky sauce is perfect to top grilled or baked fish, chicken, or pork. It's also yummy as a dip, sandwich spread or drizzled over roasted vegetables.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine Spanish
Servings 10
Calories 57 kcal

Equipment

  • 1 baking sheet
  • 1 food processor
  • measuring cups and spoons

Ingredients
  

  • ½ cup whole almonds toasted
  • 8 oz roasted red peppers drained
  • ¾ cup canned fire roasted diced tomatoes
  • 1 clove garlic minced
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • 2 pinches red pepper flakes
  • 2 pinches salt
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar

Instructions
 

  • Preheat oven to 325℉.
  • Place almonds in a single layer on a baking sheet. Bake 9-11 minutes to toast. Allow to cool about 5 minutes.
  • In a food processor add almonds, roasted red peppers, fire roasted diced tomatoes, garlic, chili powder, paprika, red pepper flakes, salt, honey, and red wine vinegar.
    Ingredients for Romesco Sauce in a food processor.
  • Blend on high for about 2 minutes. It will be mostly smooth with some texture from small bits of almond. Serve warm, room temperature or chilled. It's delicious at any temperature!
  • If you want to warm this sauce, add sauce to small sauce pan. Heat on MED-LOW until lightly simmering and warm about 5 minutes.

Nutrition

Calories: 57kcalCarbohydrates: 5gProtein: 2gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 420mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 241IUVitamin C: 11mgCalcium: 36mgIron: 1mg
Keyword honey, paleo, roasted red peppers, roasted tomatoes, sauce, spanish sauce, summer
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