From José Andrés's kitchen · minibar by José Andrés, Washington
blend · nut sauce
★ STARRED KITCHENHarbor Romesco
From a starred kitchen & national award winner
Ratio
OLIVE OIL 180SHERRY VIN 30
Ingredients
- OLIVE OIL180 ml
- RED PEPPER150 g
- TOMATO600 g
- GARLIC40 g
- ONION150 g
- NORA CHILE15 g
- ALMONDS35 g
- BREAD60 g
- SHERRY VIN30 ml
- PIMENTON2.5 g
- SALTto taste
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Spanish-born chef and humanitarian based in Washington, D.C.; James Beard Outstanding Chef. Michelin for minibar by José Andrés; also Jaleo and ThinkFoodGroup restaurants.
Originally published as Romesco.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from José Andrés Longer Tables / Asparagus with Romesco (published as “Romesco”). Full citation lives in Provenance.