Romesco

Name: Romesco
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 3/4 cup (incl. roast + blend) (180 ml) Olive Oil; about 1½ peppers (150 g) Red Pepper; about 4 tomatoes (600 g) Tomato; 1 head Garlic; 1 medium Onion; 15 g Nora Chile; 1/4 cup blanched (35 g) Almonds; 3 slices white, crusts removed (60 g) Bread; 2 Tbsp (30 ml) Sherry Vinegar; 1 tsp (2.5 g) Pimenton; to taste Salt

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

DIP · ASPARAGUS, GRILLED VEGETABLES & SEAFOOD

In the published recipe, this is the dip for asparagus with romesco.

Andrés' romesco for asparagus, grilled vegetables, seafood.

On the jar

ROMESCO

Method: blend
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Olive Oil 180 mlSherry Vinegar 30 ml

Ingredients

Olive Oil3/4 cup (incl. roast + blend) (180 ml)
Red Pepperabout 1½ peppers (150 g)
Tomatoabout 4 tomatoes (600 g)
Garlic1 head
Onion1 medium
Nora Chile15 g
Almonds1/4 cup blanched (35 g)
Bread3 slices white, crusts removed (60 g)
Sherry Vinegar2 Tbsp (30 ml)
Pimenton1 tsp (2.5 g)
Saltto taste

Where it sits

One of 39 nut sauces in the catalog, with 11 ingredients against a median of 8.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (13 recipes), rice vinegar (2), and lime juice (2).

The fat here is olive oil. In this category chefs also reach for sesame oil (2 recipes) and walnut oil (2).

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.

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Companion jar

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 · 5 stars · 3 national awards

Catalan Allioli★ STARRED KITCHENOn the jar: ALLIOLI
Tomato-Watermelon Evoo-Sherry Dressing★ STARRED KITCHENOn the jar: TOMATOWATERM
Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a José Andrés recipe (José Andrés Longer Tables / Asparagus with Romesco).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from José Andrés Longer Tables / Asparagus with Romesco (published as “Romesco”). Full citation lives in Provenance.

Companion jar