Romesco Sauce

Salsa Romesca

Preparation info
  • Makes

    600 ml

    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

Some uses of this sauce: cold as a useful dip for raw vegetables (crudités) or tortilla chips or hot with fried eggs or deep-fried chicken wings. A useful party sauce.


  • 1 large sweet red pepper, seeded and chopped or, even better, 2 ‘New Mexico’ dried red peppers or Spanish ñoras
  • 2


If you are using the elongated ‘New Mexico’ dried peppers or the Spanish ñoras, soak them in warm water with the chilli peppers for about half an hour until they are soft. Drain, dry and chop them.

Heat 4 tablespoons of the oil in a frying pan, pop in the slices of French bread and fr