On the jar: Stonepass Romesco
blend · romesco
NATIONAL AWARD WINNERPrep 10 minRomesco Sauce
Independent adaptation of a publicly published Tony Mantuano recipe. Not affiliated with, sponsored by, or endorsed by Tony Mantuano.
Romesco from a national-award-winning chef.
Ratio
Ratio by volume: Hazelnuts 45 ml, Almonds 45 ml, Sherry Vinegar 8 ml, Olive Oil 60 ml, Parsley 15 ml
Hazelnuts 45 mlAlmonds 45 mlSherry Vinegar 8 mlOlive Oil 60 mlParsley 15 ml
Ingredients
- Ancho Chile — 8 g
- Hazelnuts — 45 ml
- Bread — 40 g
- Almonds — 45 ml
- Garlic — 5 g
- Tomato — 160 g
- Red Pepper — 80 g
- Sherry Vinegar — 7.5 ml
- Olive Oil — 60 ml
- Parsley — 15 ml
- Salt — 2 g
- Pepper — 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
Tony Mantuano works in Italian / Chicago; credentials include James Beard Best Chef: Midwest 2005.
More from this kitchenFAQ
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 in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Tony Mantuano / Food & Wine (grilled baby leeks) (published as “Romesco Sauce”). Full citation lives in Provenance.