Hazelnut Romesco Salsa Recipe

Photo of Hazelnut Romesco Salsa

Hazelnut Romesco Salsa

makes about 2 cups

This roasted pepper sauce originates from Catalonia, Spain. It is bright, sweet, smoky and toasty. Spoon it over fish and grilled meats or use as a topping on roasted vegetables.


  • 1 teaspoon hot pimentón (smoked Spanish paprika)
  • 1 cup jarred roasted red peppers, drained and small diced
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic
  • 1/2 cup hazelnuts
  • 1 slice bread, torn into small pieces (See Cook’s Tips)
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • Kosher salt, to taste
  • Pepper, to taste


  1. In a medium skillet, toast bread and hazelnuts over medium heat, stirring occasionally, until fragrant and golden, about 5 minutes.
  2. Meanwhile, grind garlic and red wine vinegar in a mortar and pestle or pulse in food processor.
  3. Add toasted bread and hazelnuts and pound to a coarse texture.
  4. Add peppers, pimentón, honey, and olive oil. Mix until combined, but still chunky.
  5. Season with salt and pepper to taste. Store in fridge for up to a week.
  6. Cook’s Tips:
  7. Any kind of simple, white or wheat bread will work in this recipe as it just binds the sauce together.
  8. This sauce freezes well. Make ahead and freeze in small portions. Pull out and thaw when your meals need a quick flavor boost!
  9. Pimentón is an oak wood-smoked Spanish paprika and is available sweet (dolce) or spicy (picante). It’s a highly prized ingredient in Spanish kitchens, adding both flavor and color to many dishes.


Amount Per Serving (based on 16 sevings)
Total Sugar: 1 g
Fiber: 0 g
Carbohydrates: 3 g
Sodium: 90 mg
Cholesterol: 0 mg
Trans Fat: 0 g
Saturated Fat: 0.5 g
Total Fat: 5 g
Calories: 60
Added Sugars: 0 g
Protein: 19 g
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