Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." -Luciano Pavarotti

The refrigerator light goes on...

In Spain, Romesco Sauce generally uses either ñora pepper or choricero pepper. They give it a sweet and smoky flavor. You can use ancho chilis if you like and it'll be close.

I have one Romesco Sauce recipe on the Web site that uses jalapenos because they are easier to find. It is a great sauce, but for a quick and easy one, using the smoked paprika and a bit of cayenne pepper works great. Also most recipes call for a combination of almonds and hazelnuts. The hazelnuts give the sauce more of a silkiness, but you might not find them easily available.

I like the sweetness of adding the anchovy. I generally have them on hand for other reasons, but don't go out of your way to include them. You can also purchase anchovy paste and about 1/2 teaspoon is equal to one anchovy.  


Smoked Romesco Sauce

Servings: 4 | Serving size: 1/4 cup sauce

Cooking time: 30 minutes

This recipe can easily be multiplied and keeps well for about 5 days in the refrigerator. 

Smoked Romesco Sauce recipe from Dr. Gourmet


  • 2 tsp. olive oil
  • 4 ounces cherry or grape tomatoes
  • 2 cloves garlic
  • 1 large shallot (finely diced)
  • 1/4 cup slivered almonds
  • 1 tsp. red wine vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1 tsp. smoked paprika
  • fresh ground black pepper to taste
  • 1 anchovy in olive oil (optional)

Preheat oven to 325° F.

Place the tomatoes in a medium pan along with the, olive oil garlic and shallot.

Roast for about 10 minutes.

Add the almonds to the pan, cover and roast for another 15 minutes.

Remove from the oven and let cool.

Place the, tomatoes, garlic, shallot, and almonds in a blender.

Add the vinegar, salt, cayenne pepper, smoked paprika and pepper (and optional anchovy if desired).

Puree until almost smooth. (It is better with just a little texture.)

Nutrition Facts

Serving size: 1/4 cup sauce

Servings: 4

Amount Per Serving

Calories 90 Calories from Fat 63
% Daily Value
Total Fat 7g 9%
  Saturated Fat 0.5g 3%
  Monounsaturated Fat 4.5g
  Trans Fat 0g
Cholesterol 0mg 0%
Sodium 150mg 7%
Total Carbohydrates 5g 0%
    Dietary Fiber 2g 7%
    Sugars 2g
Protein 3g

Vitamin A


Vitamin C 6%
Calcium 3% Iron 4%
Vitamin K 4mcg Potassium 200mg