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 peppers or choricero peppers.

They give it a sweet and smoky flavor. You can use ancho chilies if you like and it'll be close.

I have another Romesco Sauce recipe on the Dr. Gourmet website 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 adding the anchovy for its sweetness and deep umami flavor. I generally have them on hand for other reasons, so you need not go out of your way to include them.


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. 

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
to taste fresh ground black pepper
1 anchovy in olive oil (optional)

Patatas Bravas with Romesco Sauce, two easy Spanish recipe from Dr. Gourmet

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 smooth. 

Nutrition Facts

Serving size: 1/4 cup sauce

Servings: 4

Amount Per Serving

Calories 76 Calories from Fat 63
% Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 3%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 0mg 0%
Sodium 151mg 6%
Total Carbohydrates 5g 2%
    Dietary Fiber 2g 8%
    Sugars 2g
Protein 2g
Vitamin A 8% Vitamin C 2%
Calcium 2% Iron 4%
Vitamin K 2mcg Potassium 175mg