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IbizaFoodie | May 3, 2021

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Our grandmother's recipe of romesco sauce | IbizaFoodie

Our grandmother’s recipe of romesco sauce

Have you ever tasted romesco sauce? I have to confess that it is one of my favorite sauces, with its slightly spicy, very characteristic touch. Romesco sauce is a typical “picada” from Catalonia.

There are several ways of preparing this sauce, therefore each chef may prepare it in a slightly different way. Sometimes hazelnuts and almonds are put, in other cases the hazelnuts are removed; it can be made more liquid by adding more oil if we are going to use it for calçots for example, or thicker adding toasted bread…

The truth is that romesco sauce goes well with both meats and fish or vegetables. It has also been popularized for the famous calçots.

Although it is not known clearly, it is said that the origin of romesco sauce comes from a seafood dish, the “romescada”, a typical recipe on the coast of Tarragona, whose base is a sauce with tomato, paprika, ñora and nuts.


  • 2  ñoras (small, round, spicy pepper)
  • 2 slices of bread
  • 1 glass of olive oil
  • 1/2 glass of vinegar
  • 14 hazelnuts
  • 1 head of garlic
  • 2 chillies
  • 2 large or 4 small tomatoes



The night before, put the two “ñoras” to soak.
Before starting with the recipe, fry two slices of bread.

In a container suitable for baking incorporate:

  • two slices of fried bread,
  • 14 hazelnuts,
  • 1 head of peeled garlic,
  • 2 ripe tomatoes,
  • 2 chillies,
  • 1 glass of olive oil,
  • 1/2 glass of vinegar,
  • ñoras that have soaked,
  • salt and pepper.

We take the mold to the oven preheated to 180º heat (up and down), for 45 minutes.

After this time, remove the skin of the tomatoes and the tail and the pips of the ñoras.

Pour all the ingredients, that finished baking, in the glass of the blender and crush everything well (if the sauce is very thick, we can add a little water, where the ñoras have been hydrating).

It is important to try romesco sauce as it is being made and season it with salt.