PANTRYFLEX

blend · nut sauce

CHAMPION CHEFPrep 10 min

Cinderworks Romesco

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

From a champion chef's kitchen.

Ratio

Ratio by volume: Almonds 120 ml, Parsley 30 ml, Olive Oil 30 ml, Lemon Juice 10 ml, Salt 3 ml
Almonds 120 mlParsley 30 mlOlive Oil 30 mlLemon Juice 10 mlSalt 3 ml

Ingredients

  • Roasted Red Pe6 oz drained roasted red peppers (170 g)
  • Tomato2 small plum tomatoes (4 oz each)
  • Almonds½ cup almonds (120 ml)
  • Parsley2 Tbsp parsley (30 ml)
  • Olive Oil2 Tbsp olive oil (30 ml)
  • Lemon Juice2 tsp lemon juice (10 ml)
  • Salt½ tsp kosher salt (2.5 ml)
  • Garlic1 small garlic clove smashed

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

Cinderworks Romesco 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:

3 kitchens · 4 stars · 2 national awards

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Jeremy Ford. American / Miami contemporary. Cited awards include: Top Chef winner S13 (2015–16).

Originally published as Romesco.

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 Jeremy Ford / People (Cuban sandwich; re-eligible under §1 v2 2026-07-18) (published as “Romesco”). Full citation lives in Provenance.