Romesco

Name: Romesco
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (280 ml)
Cuisine: Mediterranean
Ingredients: 1 small ancho chile, seeded Ancho Chile; 3 Tbsp hazelnuts (45 ml) Hazelnuts; two 1/2-inch-thick slices baguette, toasted and torn Bread; 3 Tbsp roasted almonds (preferably Marcona), coarsely chopped (45 ml) Almonds; 1 garlic clove, chopped Garlic; about 1 tomato (160 g) Tomato; 1 roasted red pepper from a jar, cut into 1-inch pieces Red Pepper; 1/2 Tbsp sherry vinegar (7.5 ml) Sherry Vinegar; 1/4 cup extra-virgin olive oil (60 ml) Olive Oil; 1 Tbsp chopped flat-leaf parsley (15 ml) Parsley; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

CONDIMENT · GRILLED LEEKS, FISH & VEGETABLES

In the published recipe, this is the condiment for grilled baby leeks with romesco.

Tony Mantuano's romesco sauce for grilled leeks & fish.

On the jar

ROMESCO

Method: blend
Yield: about 1¼ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Hazelnuts 45 mlAlmonds 45 mlSherry Vinegar 8 mlOlive Oil 60 mlParsley 15 ml

Ingredients

Ancho Chile1 small ancho chile, seeded
Hazelnuts3 Tbsp hazelnuts (45 ml)
Breadtwo 1/2-inch-thick slices baguette, toasted and torn
Almonds3 Tbsp roasted almonds (preferably Marcona), coarsely chopped (45 ml)
Garlic1 garlic clove, chopped
Tomatoabout 1 tomato (160 g)
Red Pepper1 roasted red pepper from a jar, cut into 1-inch pieces
Sherry Vinegar1/2 Tbsp sherry vinegar (7.5 ml)
Olive Oil1/4 cup extra-virgin olive oil (60 ml)
Parsley1 Tbsp chopped flat-leaf parsley (15 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (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.

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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 · 5 stars · 4 national awards

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE
Garlic Lemon Nut Sauce★ STARRED KITCHENOn the jar: TAHINI
Oregano Vinaigrette★ STARRED KITCHENOn the jar: OREGANO
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tony Mantuano works in Italian / Chicago; credentials include James Beard Best Chef: Midwest 2005.

Originally published as Romesco Sauce.

Adapted from a Tony Mantuano recipe (Tony Mantuano / Food & Wine (grilled baby leeks)).

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 Tony Mantuano / Food & Wine (grilled baby leeks) (published as “Romesco Sauce”). Full citation lives in Provenance.

Companion jar