Comments on: Authentic Romesco Sauce Recipe

By: Magda

Magda — Tue, 21 Nov 2023 00:26:01 +0000

Girl, your post was the best I've ever read! Your first line had me and I knew I was in the right website! I'm so tired of reading knock-offs of this Romesco sauce and its not even the same thing! I wanted an authentic sauce and even if I can't find the Ñora pepper, I would rather do an dried Ancho over a Red Bell. I ate this sauce with roasted vegetables at an authentic Spanish Tapas bar in NYC (Sala One Nine - now in Queens, NY) and I was hooked! And yes, you're right, it's worth the steps (even mortar and pestle) and making a day before. Thank you for being straight and to the point! It saved me time and made me laugh :)

By: Korderra Burlesky

Korderra Burlesky — Sat, 29 Jan 2022 00:20:08 +0000

This was my first time making or eating this sauce. With limited resources at my disposal, I roasted about 20 grape tomatoes, 1/3 red pepper, and 3 garlic cloves. I used mixed nuts ... I figured some cashews, walnuts, Brazilian nuts and pistachios wouldn't hurt with a plurality of almonds and a few hazelnuts (in a pinch, I think any nut works for this). I also used avocado oil, and it turned out fine. Some red wine vinegar, a few red pepper flakes and some cayenne powder to taste. YUM! Perfect on our swordfish!

By: Melissa

Melissa — Fri, 03 Sep 2021 09:24:59 +0000

In reply to Marshall. We always use dried ñora peppers. I've never seen them fresh.

By: Marshall

Marshall — Mon, 16 Aug 2021 23:00:01 +0000

I am growing ñora peppers. To make the sauce, can I use fresh peppers, roasted fresh peppers, or should I dry them before using?

By: Erika

Erika — Sat, 15 Feb 2020 21:14:38 +0000

I loved eating Romesco sauce in Spain but I couldn’t understand why all the recipes I looked at had bell peppers in them. Bell peppers make me sick but Romesco doesn’t. Thanks so much for the authentic recipe.

By: Melissa

Melissa — Thu, 21 Nov 2019 12:30:18 +0000

In reply to MATRIX. I'm not sure. Did you use ñora or a different type of pepper?

By: MATRIX

MATRIX — Sun, 10 Nov 2019 08:40:47 +0000

I was excited to try your recipe. It's good, but mine is not as bright orange as yours. How can that be?
After tasting, I decided to add a tsp (5g) of ground cumin.

By: Melissa

Melissa — Sat, 18 May 2019 12:25:28 +0000

In reply to rok. Great, glad it was helpful. Yes, you can keep it in the fridge. It'd probably be ok in an airtight container for about a week.

By: rok

rok — Sat, 18 May 2019 01:29:15 +0000

Thank you for your good information! As a non spanish speaker, I couldn't find any better recipe written in English. I'm going to try this as fast as I can. By the way, am I ok to keep leftover sauce in fridge? If I can, how long?

By: Melissa

Melissa — Sun, 24 Mar 2019 19:59:41 +0000

In reply to James Strange. Great! Hope you like it!