From Suzanne Goin's kitchen · A.O.C., Los Angeles
blend · nut sauce
NATIONAL AWARD WINNERSablelane Romesco
From a national-award-winning chef
Ratio
OLIVE OIL 300SHERRY VIN 23
Ingredients
- DRIED CHILE40 g
- ALMONDS45 g
- OLIVE OIL300 ml
- BREAD60 g
- TOMATO400 g
- GARLIC10 g
- PARSLEY8 g
- SHERRY VIN22.5 ml
- 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
California–Mediterranean chef of A.O.C. in Los Angeles; James Beard Best Chef: California and Cookbook Award. Formerly Lucques; Sunday Suppers at Lucques is a standard reference.
Originally published as Romesco (Goin-style).
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 Suzanne Goin–style romesco (Evan Kleiman / One for the Table) (published as “Romesco (Goin-style)”). Full citation lives in Provenance.