Salsa Romesco

Name: Salsa Romesco
Prep time: 10 min
Total time: 10 min
Yield: about 4¼ cups (1000 ml)
Cuisine: Mediterranean
Ingredients: 1 kg tomates asados (1000 g) Tomato; 6 dientes de ajo asados Garlic; 60 g avellanas tostadas Hazelnuts; 60 g almendras tostadas Almonds; 1 1/2 cdtas. de carne de ñora (7.5 ml) Nora Pepper; 40 g de vinagre de Jerez Sherry Vinegar; 400 ml de aceite de oliva virgen Olive Oil; al gusto (2 g) Salt

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

Nora Pepper 8 mlSherry Vinegar 40 mlOlive Oil 400 ml

Ingredients

Tomato — 1 kg tomates asados (1000 g)
Garlic — 6 dientes de ajo asados
Hazelnuts — 60 g avellanas tostadas
Almonds — 60 g almendras tostadas
Nora Pepper — 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.

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.

Adapted from a recipe published by Joan Roca in Cocina con Joan Roca (Planeta) via El Invitado de Invierno reprint (cross-checked with Infobae).

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 Cocina con Joan Roca (Planeta) via El Invitado de Invierno reprint (cross-checked with Infobae) (published as “Salsa Romesco”). Full citation lives in Provenance.