Romesco Sauce

Posted by on Feb 17, 2016 in Recipes | No Comments
We had such great feedback on Chef Joel’s Romesco Sauce at the Valentine’s Dinner, that we figured we would do you all a favor and post the recipe here.
Romesco sauce is actually a Spanish sauce that was intended to go with fish. The fresh nutty flavors will go beautifully with our Harlequin Reserve Chardonnay, but you could also consider serving it with a lamb and pairing with a red like Cabernet Franc or Vintner’s Reserve.
Of course asparagus is also a natural choice to go with this hearty sauce, but asparagus doesn’t do a whole lot for wine, so you can guess who we feel about it.

Romesco Sauce


1 red bell pepper

1 garlic clove

1/2 cup almonds

1/2 loaf stale bread (preferably foccacia)

2 tbsp parlsey

2 tbsp sherry vinegar

2 each ancho peppers

1/2 tsp cayenne

1/2 cup EVOO



fresh lemon


Before making the base, place the pepper and tomato into a 350 degree pre heated oven. Cook for 25-30 minutes until the tomato has burst and the pepper is soft.Take a 1/4 cup of olive oil and place it into a large pan, add the olive oil until hot. Cube your stale bread and add it to the hot oil, tossing frequently. Once browned add in the garlic clove and almonds. Saute until almonds release nutty aroma without burning them. De-seed and discard stem from your ancho peppers and add to the hot pan, remove from heat. The ancho pepper should take on a brilliant red color. At this point add all your ingredients into a food processor and blend until smooth. Finish with salt and pepper, as well as a squeeze of fresh lemon juice. If your sauce it too thick, depending on the bread you used, add a splash of water. Eat over pasta or  serve with a cheese board and bread.