This version of the classic Spanish sauce uses almonds for nuttiness and orange juice for a citrus zing. Use as a dip for a grilled beef kabob.

  • 10 to 15 minutes
  • Makes 12 servings

Romesco Sauce


  • 3/4 cups roasted red bell peppers
  • 1/2 cup diced seeded tomatoes
  • 1/3 cup sliced or slivered almonds
  • 1/4 cup fresh cilantro leaves
  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons fresh orange juice
  • 1/2 teaspoon salt


  1. Combine bell peppers, tomatoes, almonds, cilantro, oil, garlic, orange juice and salt in food processor or blender.  Cover and pulse on and off until pureed.  Garnish with cilantro sprigs, orange slices and almonds as desired.

    Cook's Tip: Pine nuts may be substituted for almonds.

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