Salsa Romesco

Name: Salsa Romesco
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: Mediterranean
Ingredients: 2 tomates Tomato; 1 cabeza de ajos Garlic; 20 g avellanas tostadas Hazelnuts; 1 cucharada pasta pimiento choricero (15 g) Chile Paste; 60 g AOVE Olive Oil; 1 cucharada sopera vinagre Jerez (15 ml) Sherry Vinegar; sal (2 g) Salt; cayena (0.5 g) Cayenne

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

Dani García's Salsa Romesco, from the published recipe.

Ratio

Olive Oil 66 mlSherry Vinegar 15 ml

Ingredients

Tomato — 2 tomates
Garlic — 1 cabeza de ajos
Hazelnuts — 20 g avellanas tostadas
Chile Paste — 1 cucharada pasta pimiento choricero (15 g)
Olive Oil — 60 g AOVE
Sherry Vinegar — 1 cucharada sopera vinagre Jerez (15 ml)
Salt — sal (2 g)
Cayenne — cayena (0.5 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.

Provenance

Dani García works in Spanish / Andalusian at historical Dani García / BiBo lineage; credentials include Michelin 3* (historical Dani García / BiBo lineage).

Adapted from a Dani García recipe (Dani García / RTVE).

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.

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 Dani García / RTVE (published as “Salsa Romesco”). Full citation lives in Provenance.