Friday, June 22, 2018

Romesco Sauce – Cold Sauce Monte Rushmore for Sure

It’s not unusual for me to get requests for recipes I’ve already done before, but over the last few years, I seemed to be getting an abnormal number of requests for romesco sauce. Knowing I had already filmed it, I’d reply with something polite, like what don’t you understand about using Google?

Well, I’d like to apologize to all those people I blew off, since while it’s true I posted a video for romesco, it was actually many years ago, on, which has ceased to exist. In fairness, I’ve done over 1,800 videos, as well as lived over 54 years, so hopefully a little recipe related forgetfulness would be forgiven.

Anyway, it was high time to update this Spanish classic, since it’s one of the all-time great summer sauces. It’s pretty much perfect with anything off the grill, especially vegetables and seafood, and that’s how we usually enjoy this, but there’re so many other places where this can shine. It makes for an unbelievable sandwich spread, as well as perfect “secret ingredient” for your favorite potato or pasta salad dressings.

Like most sauces and condiments, this begs for personalization; whether we’re talking the level of heat, or ratio between the ingredients, or how smooth or course you grind it, you shouldn’t hesitate to adapt this to your tastes. But, no matter how you tweak this, or what you serve with it, I really do hope you make some soon, and then keep making it all summer. Enjoy!

Ingredients for about 3 cups:
3 large red bell peppers, fire-roasted, seeded, and peeled
1/2 cup olive oil
8 cloves peeled garlic
1 cup cubed stale bread
3/4 cup roasted almonds
1/4 cup sherry vinegar
1 tablespoon smoked paprika
1 teaspoon cayenne pepper, optional
1 teaspoon kosher salt, plus more to taste


aqua fina said...

What are the stats please? Carbs, sugars calories etc.

Kathleen said...

Thank you for bringing this back!
This was fabulous on everything. I especially liked it on your mushroom burgers.

... said...

I'd love to try this soon. Thanks for all of your videos, John. Actually, can you just mail me a sample of your Romesco? Thanks!

Oliver Krebs said...

So this is basically the Spanish Version of the arabic Muhammara. But with Almonds instead of Walnut. Why no pomgranadesyrup? Cheers. Fiwitt

Tim Mack said...

The first step toward help is admission that you have a problem- Cayenne addiction. There is help. If needed, your followers can organize an intervention. Unfortunately I cant participate as I have the same addiction and an addiction to your blog as well. It is the first place I go when looking for a new dish or to refine a technique. Thanks for putting in all the time and attention to detail. Greatly appreciated by me and I am sure, many many more.

Tim Mack

Jason Smith said...

Please Chef John!

Please redo your and old, low quality videos

Thank you for 1800+ videos!

Jason Smith said...

...also requesting Butter Chicken!

Please & Thank you...with much love and respect!

Unknown said...

Thank you Chef John. Quick question. This looks awesome but I have a nut allergy. Do you have a recommendation as a substitute for the almonds? Thanks!

Deb Ludwig said...

Hi Chef John, I’m excited to try this recipe. I’d never heard of Romesco before but it sounds delicious! I love your Blog - I’ve learned so much following you. Thanks!
P.S. Since I’d never heard of Romesco Sauce, I googled it to learn more. In my research I noticed a lot of recipes included tomatoes and not as much red peppers. Is it just personal preference to include tomatoes?
Again, thanks for all your wonderful recipes, videos and advice!

Josep Sans said...

The romesco sauce as is made in Catalonia used tomatos not peppers.
You can see a version in my blog
José Sans

Jen said...

Chef John, could you post a how to video for Cacio d Pepe? Thanks.

Howard Bischof said...

I made this right away and was amazed! All I had was smoked salted almonds and sour dough. WOW I'LL USE THAT S*&%t ON EVERYTHING! Thanks!

Walter H said...

Chef John, can you use jarred fire roasted peppers in a pinch and will it taste ok.

Tom Lowry said...

I've made romesco many times using a variety of recipes. This recipe produces a very good result. My approach is to blend all ingredients, except thw unsalted, roasted almonds, together and, when blended to a smooth paste, add the almonds and blend to a consistency that is like a chunky peanut butter. I do add the bread as in CJ's recipe because I like a thick romesco for dipping or spreading. Finally, I omit the cayenne as I don't find the heat appealing in a romesco.

ChefJohnFan said...

I just made this and it is freakin delicious! Thanks Chef John! This is my new go-to sauce from now on. Can’t wait till it gets even better after some time in the fridge.