Romesco Sauce

A creamy and flavorful roasted red pepper and chipotle sauce perfect atop skillet potatoes, vegetables, and grain bowls.

A few years ago, my husband and I enjoyed breakfast at Indian Fields Tavern in Charles City, VA. I fondly remember the delicious corn pancakes with fresh fruit and maple syrup, served alongside cottage potatoes and sautéed vegetables. These were no ordinary sides though – they were covered in a delectable reddish orange sauce. I had never tasted such a creamy vegetable-based sauce before. I had to ask the chef what it was.

Behold, Romesco Sauce!

Since I returned home those years ago, I have made this sauce many, many times and continue to make it almost every time we make a sweet potato bean bowl. Then, the next morning, we’re forced to make pancakes and sauté some potatoes and veggies just so we can use the rest of this delectable treat. I simply adore it.

The sauce gets its incredible flavor from roasted red bell peppers and smoked paprika. A chipotle pepper adds warmth and depth while the creaminess comes from raw almonds. You can choose to omit the olive oil as we normally do. The best part is these ingredients come together in less than five minutes, creating an incredibly flavorful sauce to top bean and grain bowls, potatoes, vegetables, and more.

This Romesco sauce is incredibly versatile and delicious. I hope you enjoy this sauce as much as I do. 

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• ½ cup roasted red peppers
• ½ cup raw almonds
• 1 slice of bread*
• ½ cup water
• ½ cup tomato sauce (or diced tomato) 
• 2 Tbsp olive oil (optional)
• 1 whole chipotle pepper in adobo sauce
• 1 Tbsp minced garlic
• 1 ½ tsp smoked paprika
• 1 tsp maple syrup
• 1 tsp red wine vinegar

Instructions

1. Place all the ingredients in a high-speed blender or food processor – I used a Vitamix.  
2. Refrigerate until ready to enjoy and store all leftovers in a tightly sealed jar in the refrigerator for up to 5 days.

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Notes

* You can use any bread, including gluten-free bread. This recipe is a great way to use the end pieces of a bread loaf (or the heal of a loaf).

This beautiful sauce is delicious on breakfast potatoes, sautéed vegetables, grain bowls, beans, and more! The Possibilities are endless!