Romesco

Name: Romesco
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (500 ml)
Cuisine: Mediterranean
Ingredients: 300 g Red Pepper; 100 g Almonds; ⅓ cup (80 ml) Olive Oil; 200 g Piquillo; 2 garlic cloves Garlic; about 1½ chiles (15 g) Red Chili; 1 tsp hot smoked paprika (5 ml) Smoked Paprika; pinch chilli flakes (0.3 g) Chili Flakes; 50 g Sun-Dried Tomato; 50 g Harissa; 1 Tbsp sherry vinegar (15 ml) Sherry Vinegar; ½ tsp (3 g) Salt

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

CONDIMENT · GRILLED MEATS & VEGETABLES

A condiment for grilled meats & vegetables.

Wareing's harissa romesco for grilled meats.

On the jar

HARISSA

Method: blend
Yield: about 2 cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Olive Oil 80 mlSmoked Paprika 5 mlSherry Vinegar 15 ml

Ingredients

Red Pepper300 g
Almonds100 g
Olive Oil⅓ cup (80 ml)
Piquillo200 g
Garlic2 garlic cloves
Red Chiliabout 1½ chiles (15 g)
Smoked Paprika1 tsp hot smoked paprika (5 ml)
Chili Flakespinch chilli flakes (0.3 g)
Sun-Dried Tomato50 g
Harissa50 g
Sherry Vinegar1 Tbsp sherry vinegar (15 ml)
Salt½ tsp (3 g)

Where it sits

One of 39 nut sauces in the catalog, with 12 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:

4 kitchens · 6 stars · 3 national awards

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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Marcus Wareing works in Modern British / French technique at Marcus at The Berkeley; credentials include Michelin 2* (Marcus at The Berkeley, historically); Michelin 1* (Marcus, The Berkeley / later solo ventures).

Originally published as Harissa Romesco.

Adapted from a Marcus Wareing recipe (Marcus Wareing / BBC Food).

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 Marcus Wareing / BBC Food (published as “Harissa Romesco”). Full citation lives in Provenance.

Companion jar