Source: The Culinary Institute of America | Category: Appetizers

Romesco Sauce

Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Tucker Bunch prepare the recipe in the video below.

Romesco Sauce


  • 3 oz canola oil
  • 1 red bell pepper, roasted
  • 3 dried ancho chiles, seeded, soaked, minced
  • 1 jalapeño or serrano chiles, seeded and roughly chopped
  • 3 tomatoes, roasted in oven 
  • 3 garlic cloves, minced 
  • 24 almonds, lightly toasted 
  • 24 hazelnuts, lightly toasted 
  • 1 Tbsp parsley, chopped 
  • 2 bread slices, fried 
  • 2 to 3 tsp red wine vinegar
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  • 1. In large skillet, heat canola oil. Sauté the peppers until soft.
  • 2. Combine peppers, tomatoes, garlic, almonds, hazelnuts, parsley, bread and red wine vinegar in food processor. Pulse until the mixture is consistent with the nuts still detectable, finely chopped but not puréed.
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2 - 2 1/2 cups (500 - 625 mL)

serving size

1/4 cup (60 mL)

nutritional analysis

Total Fat12 g
Saturated Fat1 g
Cholesterol0 mg
Carbohydrates7 g
Fiber3 g
Sugars2 g
Protein3 g
Sodium25 mg
Potassium163 mg