PANTRYFLEX

blend · nut sauce

★★★ KITCHENPrep 10 min

Pearlforge Salsa

Independent adaptation of a publicly published Dani García recipe. Not affiliated with, sponsored by, or endorsed by Dani García.

Nutty sauce for vegetables and noodles.

Ratio

Ratio by volume: Olive Oil 66 ml, Sherry Vinegar 15 ml
Olive Oil 66 mlSherry Vinegar 15 ml

Ingredients

  • Tomato — 2 tomates
  • Garlic — 1 cabeza de ajos
  • Hazelnuts — 20 g avellanas tostadas
  • Chile Paste — 1 cucharada pasta pimiento choricero (15 g)
  • Olive Oil — 60 g AOVE
  • Sherry Vinegar — 1 cucharada sopera vinagre Jerez (15 ml)
  • Salt — sal (2 g)
  • Cayenne — cayena (0.5 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Pearlforge Salsa wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Dani García works in Spanish / Andalusian at historical Dani García / BiBo lineage; credentials include Michelin 3* (historical Dani García / BiBo lineage).

Originally published as Salsa Romesco.

Adapted from a Dani García recipe (Dani García / RTVE).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Dani García / RTVE (published as “Salsa Romesco”). Full citation lives in Provenance.

Companion jar