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)

Where it sits

One of 39 nut sauces in the catalog, with 12 ingredients against a median of 8.

The acid here is Sherry vinegar. In this category chefs also reach for lemon juice (13 recipes), rice vinegar (2), and lime juice (2).

The fat here is olive oil. In this category chefs also reach for sesame oil (2 recipes) and walnut oil (2).

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