blend · nut sauce
★★★ KITCHENPrep 10 minSoho Romesco
Independent adaptation of a publicly published Joan Roca recipe. Not affiliated with, sponsored by, or endorsed by Joan Roca.
Romesco from a three-star kitchen.
Ratio
Ingredients
- Tomato — 1 kg tomates asados (1000 g)
- Garlic — 6 dientes de ajo asados
- Hazelnuts — 60 g avellanas tostadas
- Almonds — 60 g almendras tostadas
- Nyora — 1 1/2 cdtas. de carne de ñora (7.5 ml)
- Sherry Vinegar — 40 g de vinagre de Jerez
- Olive Oil — 400 ml de aceite de oliva virgen
- Salt — al gusto (2 g)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Soho 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 · 7 stars · 2 national awards
- Cinderstreet Kiwin Verjus★★★ KITCHEN
- Valley Tahini★ STARRED KITCHEN
- Girona Sherry Vinaigrette★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Head chef of the three-Michelin-star El Celler de Can Roca in Girona, run with his two brothers; twice named best restaurant in the world.
Originally published as Salsa Romesco.
More from this kitchenFAQ
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 Cocina con Joan Roca (Planeta) via El Invitado de Invierno reprint (cross-checked with Infobae) (published as “Salsa Romesco”). Full citation lives in Provenance.