NICE! The addition of pomegranate molasses makes this a mash-up between Catalan romesco and Syrian muhammara. Which are my two favourite sauces. (for muhammara, use pomegranate instead of vinegar, walnuts instead of almonds, and Aleppo pepper instead of smoked paprika; both start with roasted peppers, olive oil & garlic, and usually fried bread.)
I wanted something to wow at my husband's work potlucks. He teaches at a tri-lingual elementary school with a lot of people with international tastes, especially Mexican, so wow-ing can be a challenge. I recently had Romesco and thought that might be my ticket. So, looking around for a recipe I happened to see your video, and...I love it, you are clear, easy to understand and you are adorable. I will definately be subscribing and recommending your videos. Thank you!!
I did this as written using basil as the herb and balsamic vinegar. It was sooooo good. It was originally supposed to go with some stuff I was grilling but I ended up eating it with tortilla chips like a monster.
Ok, I made 4 half batches so far. One with cashews, 1 with almonds, 1 with Pistachios, And Last With english Walnuts. The Almonds Gave The Best Overall Tastyness. Then Yesterday I Bought A Small Bag Of Black Walnuts, Which Have A Deep Earthy Flavor, It Really Changed The Taste Alot, I Like It In A Different Way Even More Than The Almonds. So Now I Have 2 Great Sauces!!! Thanks Again My Lady👍👍👍👍👍
This is a great version of the sauce. What's also worth trying is splitting the almonds to half almonds and half hazelnuts. Also what's common is to add a bit of bread cubes to the sauce to add some thickness. There's so many versions. And something worth noting, the canned peppers work but they're usually preserved in an acidic water. It's noticeable even if rinsed so take in to consideration before adding more acid
This was a HUGE hit. It actually tasted a lot like red pepper hummus. It was amazing, but I felt like I didn't make it the exact same way. I didn't use pomegranate molasses. I used rice wine vinegar but will look for pomegranate molasses next time. We have leftover sauce, so we're going to try it on a grilled cheese tomorrow.
I meant to chime in last week when I made this sauce......it has added an entirely new dimension to our table!! Had friends over for a heart-healthy dinner with grilled cod and Parmesan zucchini....even the picky eater was licking the plate! Making this a staple in my kitchen!
Lord have Mercy! I just made this and... there are no words 😶 Masarap! I am going to move on to the fish now... I’m pairing it with Blackened Mahi Mahi if I don’t eat the whole bowl of this Romesco first ❤️❣️
Hello Helen, my wife and I made the Romesco last night and enjoyed it with some crusty bread and tapas. Thanks for the recipe, a definite keeper. Tonight we are making your recipe for Trout in almonds!
hi helen ! I made the sauce today and it was so delicious that I had to hide it in the fridge before finish it with my spoon and my fingers.... thank you so much there are so many ways to appreciate it
YUM! I can't wait to try this, and your method for roasting peppers. (I've always done them whole, but this method looks so much faster.) I miss your classes, but I still use your techniques all the time.
Hi Jessica, So wonderful to hear from you. I don't know if you realize, but your dance videos were one of the primary sources of inspiration for me to give this TH-cam thing a try :) Hugs, -Helen
Thank you! This looks so good. I just bought some dried Noras Dulces peppers at my local spice shop. Can you tell me how I would use them in this sauce?
Hi Helen! This looks like an amazing dish, and I am going to make sure to not only make it but also teach it to a few friends that always come asking for new recipes. I do have one question -- Serious Eats also has a version of the sauce; the biggest difference from yours is that they recommend roasting the almonds/garlic instead of frying them. What do you think of this? Is there any major difference to your knowledge? Besides that, I'm more inclined to go with your version for the sun dried tomato goodness + the pomegranate molasses recommendation -- both winning combos! Thanks so much for your time.
I just want to say that, if you want more of that charred flavor, roast them right on a gas stove if you have one. Just put them directly onto the fire. Your stovetop will be messy, but it's worth it.
How long you been told this a million times if you've been told just once you make brilliant just beautiful food and I love your recipes.. I would like to ask you on your romesco sauce you call for sun-dried tomatoes the ones that I have access to are in a jar and they probably are they got some kind of probably vinegar I would assume could I use those??
Yes, you are welcome to use tomatoes from a jar. They are usually packed in oil. Since this sauce needs both oil and acidity, it's fine if they are packed in vinegar too (though I haven't seen them sold that way).
It's a very flexible sauce. You can just skip the nuts. Another option is to fry some stale bread in olive oil (good bread :) until it's turns into hard toast and add that instead of nuts.
Hi there, do you have any recommendations as far as applications for the sauce. I know it's versatile, but didn't know if you had come across any combinations that stand out. Thanks so much!
Look at my most recent video. I use this sauce with seared striped bass. Though I've also served it with seared, broiled, or grilled swordfish, red snapper, mahi-mahi, tuna, shrimp, and scallops. I also love it on burgers. You can also try sauteing kale very briefly and tossing it with romesco. Here is the kale video: th-cam.com/video/5kb6WkJBJUw/w-d-xo.html Of course, it's great with roasted potatoes and pretty much any grilled or roasted vegetable. If you roast or grill whole portabella mushroom caps, you can turn them into a great sandwich with romesco.
I know that it is going to taste good like every recipes that I ve learned from you I ve already made one with just red bell Pepper and almond and it was already so delicious this one seems to be excellent please what is the ancho chile is like paprika ? thank you helen
Ancho chile are poblano peppers that were ripened and then dried. In their fresh form they are usually used unripened (green). I am just using it to add slight heat (it's very mild). Using it is optional and you can substitute any hot sauce or chile powder like cayenne. This sauce isn't supposed to be spicy.
I have a jar of Penzey's Ancho chili powder, which they included as a freebie in my order. Penzey's is a very generous company, with wonderful spices and herbs. Now I know what to make with it. Thanks, Helen!
Thank you for recommending this sauce. I’m totally new to this. By the way, is it supposed to serve warm and fresh only? How long does it store in the fridge or freezer?
As always an awesome job, I liked the tip about using the pomegranate molasses, I will definitely try it. As for why the world needs hashtags? Simple, in general some people like me don't follow too many people on twitter but I often search various categories (i.e. hastags) to see what is happening in that subject area. You can google "popular food blogger hashtags" and see a list of what is hot, you can even get stats as to what hashtag gets searched the most. I often browse through #foodie and #yum, also, you can add as many hashtags to your tweet that space will allow (140 characters) , this will get your post included in multiple categories. Lastly, if you are cleaver, and it makes sense, you can use hashtags as a word(s) in your tweet. Good luck and I will look for you on twitter.
I'm seeing am interesting confluence of mole and pesto. I wonder what the three history is. Clearly the peppers and tomatoes post date American colonization, but did the indiginous peoples add the nuts to moles before the spanish or did that concept get discovered / invented in both places. I know ground almond are used in Indian cuisine. That would be a fun rabbit hole to do down. Thanks. I know no spanish cooking so this was a good start! 👍😎
Luv romesco but luv the pomegranate molasses twist more. Next time I make it I'll try some jaggery(a very earthy raw sugar used in India) and tamarind. And fuck hash tags
Hi, we are Korean reality TV program “Europe Outside Your Tent : Spain”. We are now making the episode of Romesco and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
Is not the most delicious. How many sauce. The spanish sauce, the mojo picón canary , the Andalusian al ajillo sauce, the pedro ximenez sauce , vasca sauce, the vizcaina sauce, the alioli sauce , brava sauce etc etc
Not the most delicious spanish sauce, is a big sauce , yes, but not better, I m spanish, the alioli is the best sauce and mojó picón canary is better, and the Pedro Ximénez , and salmorejo cream and the spanish tomate is for my bettter sauce.
NICE! The addition of pomegranate molasses makes this a mash-up between Catalan romesco and Syrian muhammara. Which are my two favourite sauces. (for muhammara, use pomegranate instead of vinegar, walnuts instead of almonds, and Aleppo pepper instead of smoked paprika; both start with roasted peppers, olive oil & garlic, and usually fried bread.)
Off you know, what do the Persians make that's similar?
agree!
Yeah the pomegranate molasses immediately made me think of muhammara, a favorite of mine
I'm actually doing a little taste test / recipe development of variations and combos of both romesco and muhammara!
I wanted something to wow at my husband's work potlucks. He teaches at a tri-lingual elementary school with a lot of people with international tastes, especially Mexican, so wow-ing can be a challenge. I recently had Romesco and thought that might be my ticket. So, looking around for a recipe I happened to see your video, and...I love it, you are clear, easy to understand and you are adorable. I will definately be subscribing and recommending your videos. Thank you!!
I did this as written using basil as the herb and balsamic vinegar. It was sooooo good. It was originally supposed to go with some stuff I was grilling but I ended up eating it with tortilla chips like a monster.
Ok, I made 4 half batches so far. One with cashews, 1 with almonds, 1 with Pistachios, And Last With english Walnuts. The Almonds Gave The Best Overall Tastyness. Then Yesterday I Bought A Small Bag Of Black Walnuts, Which Have A Deep Earthy Flavor, It Really Changed The Taste Alot, I Like It In A Different Way Even More Than The Almonds. So Now I Have 2 Great Sauces!!! Thanks Again My Lady👍👍👍👍👍
This is a great version of the sauce. What's also worth trying is splitting the almonds to half almonds and half hazelnuts. Also what's common is to add a bit of bread cubes to the sauce to add some thickness. There's so many versions. And something worth noting, the canned peppers work but they're usually preserved in an acidic water. It's noticeable even if rinsed so take in to consideration before adding more acid
This was a HUGE hit. It actually tasted a lot like red pepper hummus. It was amazing, but I felt like I didn't make it the exact same way. I didn't use pomegranate molasses. I used rice wine vinegar but will look for pomegranate molasses next time. We have leftover sauce, so we're going to try it on a grilled cheese tomorrow.
On polenta with a poached egg. Yummmmm. I used Pinon nutz AND almonds
amazing!!
I meant to chime in last week when I made this sauce......it has added an entirely new dimension to our table!! Had friends over for a heart-healthy dinner with grilled cod and Parmesan zucchini....even the picky eater was licking the plate! Making this a staple in my kitchen!
This looks delicious! I love that you toasted the almonds along with the garlic & oil, infusing all flavors 😋
Lord have Mercy! I just made this and... there are no words 😶 Masarap! I am going to move on to the fish now... I’m pairing it with Blackened Mahi Mahi if I don’t eat the whole bowl of this Romesco first ❤️❣️
Hi. How do you make the blackened mahi mahi?
I have made this multiple times and always a big hit. Thanks for the recipe.
I love romesco because, like you said, it is extremely versatile and flexible! Thank you for the video!
Thank you for the lesson, you are a great chef and quite charming.
Love from INDIA superb sauce looks delicious
Thank you so much. I am going to serve it with my fish special.
I agree it is my favorite i make it all the time!
Hello Helen, my wife and I made the Romesco last night and enjoyed it with some crusty bread and tapas. Thanks for the recipe, a definite keeper. Tonight we are making your recipe for Trout in almonds!
So glad you enjoyed it!
hi helen ! I made the sauce today and it was so delicious that I had to hide it in the fridge before finish it with my spoon and my fingers.... thank you so much there are so many ways to appreciate it
so glad you liked it :)
Your sauce recipe is so good. It is similar if not the same as what’s used on the Columbia House Stuffed Piquillo Peppers Tapas
YUM! I can't wait to try this, and your method for roasting peppers. (I've always done them whole, but this method looks so much faster.) I miss your classes, but I still use your techniques all the time.
Hi Jessica,
So wonderful to hear from you. I don't know if you realize, but your dance videos were one of the primary sources of inspiration for me to give this TH-cam thing a try :)
Hugs,
-Helen
HUGS
#i dont know either! It was always a pound sign for me. This looks great!😋
You’re the absolute BEST! ❤
good info
Humm just sublime, thanks.
👍 Danke fürs Hochladen!
👍 Thanks for uploading!
👍 Very good and beautiful, thank you!
👍 Sehr gut und schön, danke!
thank you Helen!!!
You explain everything so well and the result looks delicious!
I made it yesterday - it’s a keeper! Thanks Helen!
Thank you! It's so hard finding a recepie for romesco that actually substitutes ñoras or another impossible to find pepper
Wow, I've never had it, but it looks great!
Oh my gosh that looks so delicious!
I have made it, beautiful taste!
Thanks for the video! Helps so much! #becauseittastesgood
Very tasteful sauce from South Spain Andalusia
Actually it is a sauce from Tarragona, Cataluña. But you can find it restaurants all over Spain
Absolutely great!!! 🙏☀️💚🌱
Helen, this is fantastic !!! Easy to make and very hard to resist !!! Big hit here !!! Thank you .... Glen.
Thanks looks amazing 😋 yes I agree, we definitely don't need tags #or not 😅
Helen,
It is awesome. I must have done something bad, because it tastes like the most awesome peanut(whatever, almond) butter in the world.
why is it "bad"? if it tastes awesome that's what counts. If it's too nutty, adjust the amounts to your personal liking.
+Helen Rennie i meant since i dont know how it suppose to taste, mine tasted like , i repeat , an awesome almond butter. It is great.
So yummy! Make it!
Love it...
Thank you! This looks so good. I just bought some dried Noras Dulces peppers at my local spice shop. Can you tell me how I would use them in this sauce?
Hi Helen! This looks like an amazing dish, and I am going to make sure to not only make it but also teach it to a few friends that always come asking for new recipes. I do have one question -- Serious Eats also has a version of the sauce; the biggest difference from yours is that they recommend roasting the almonds/garlic instead of frying them. What do you think of this? Is there any major difference to your knowledge? Besides that, I'm more inclined to go with your version for the sun dried tomato goodness + the pomegranate molasses recommendation -- both winning combos! Thanks so much for your time.
Heat is heat. I don't think it makes a difference whether you use the oven or skillet to toast your almonds and garlic. skillet is faster :)
Helen Rennie Thanks for the answer! As we are getting some particularly amazing pine nuts these days; I think I'll try using those :)
This works with any nuts. But pine nuts will probably brown faster than almonds, so be careful not to burn them.
Your method of roasting peppers is a lot easier then the "Hi Guys" cooks way!
glad you like my method of roasting peppers :)
Bonito
Thanks! 🌷
I just want to say that, if you want more of that charred flavor, roast them right on a gas stove if you have one. Just put them directly onto the fire. Your stovetop will be messy, but it's worth it.
How long you been told this a million times if you've been told just once you make brilliant just beautiful food and I love your recipes.. I would like to ask you on your romesco sauce you call for sun-dried tomatoes the ones that I have access to are in a jar and they probably are they got some kind of probably vinegar I would assume could I use those??
Yes, you are welcome to use tomatoes from a jar. They are usually packed in oil. Since this sauce needs both oil and acidity, it's fine if they are packed in vinegar too (though I haven't seen them sold that way).
Loving the new intro :)
#becauseittastesogood
lo has elaborado exactamente igual que se hace la salsa romesco en Tarragona. 👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
Helen, will romesco freeze? Also interested to know for your tuna and salmon pates, and pesto. Thank you, and really love your vids and recipes.
Hi Helen, I just want to know how to make it nut-free and still taste great coz my son has peanut and tree nuts allergy. Thank u.
It's a very flexible sauce. You can just skip the nuts. Another option is to fry some stale bread in olive oil (good bread :) until it's turns into hard toast and add that instead of nuts.
. . . try roasted sunflower or squash seeds or similar instead . . .
Hi there, do you have any recommendations as far as applications for the sauce. I know it's versatile, but didn't know if you had come across any combinations that stand out. Thanks so much!
#becauseittastesgood
Look at my most recent video. I use this sauce with seared striped bass. Though I've also served it with seared, broiled, or grilled swordfish, red snapper, mahi-mahi, tuna, shrimp, and scallops. I also love it on burgers. You can also try sauteing kale very briefly and tossing it with romesco. Here is the kale video: th-cam.com/video/5kb6WkJBJUw/w-d-xo.html Of course, it's great with roasted potatoes and pretty much any grilled or roasted vegetable. If you roast or grill whole portabella mushroom caps, you can turn them into a great sandwich with romesco.
Can pomegrenate molasses be substituted with sugar case molasses. That’s the only thing available in my area.
I know that it is going to taste good like every recipes that I ve learned from you I ve already made one with just red bell Pepper and almond and it was already so delicious this one seems to be excellent please what is the ancho chile is like paprika ? thank you helen
Ancho chile are poblano peppers that were ripened and then dried. In their fresh form they are usually used unripened (green). I am just using it to add slight heat (it's very mild). Using it is optional and you can substitute any hot sauce or chile powder like cayenne. This sauce isn't supposed to be spicy.
www.penzeys.com/online-catalog/ancho-chili-pepper-ground/c-24/p-896/pd-s
Thanks Elizabeth!
thank you ;-)
I have a jar of Penzey's Ancho chili powder, which they included as a freebie in my order. Penzey's is a very generous company, with wonderful spices and herbs. Now I know what to make with it. Thanks, Helen!
Thank you for recommending this sauce. I’m totally new to this. By the way, is it supposed to serve warm and fresh only? How long does it store in the fridge or freezer?
you can serve it right away or store in the fridge for a week. stir well before serving and let it come to room temp
As always an awesome job, I liked the tip about using the pomegranate molasses, I will definitely try it. As for why the world needs hashtags? Simple, in general some people like me don't follow too many people on twitter but I often search various categories (i.e. hastags) to see what is happening in that subject area. You can google "popular food blogger hashtags" and see a list of what is hot, you can even get stats as to what hashtag gets searched the most. I often browse through #foodie and #yum, also, you can add as many hashtags to your tweet that space will allow (140 characters) , this will get your post included in multiple categories. Lastly, if you are cleaver, and it makes sense, you can use hashtags as a word(s) in your tweet. Good luck and I will look for you on twitter.
Thank you! This was a very helpful explanation.
if i use pine nuts instead of almonds would it still work?
This recipe looks awesome! Does anyone have any recommendations on almond alternatives, unfortunately I'm allergic to tree nuts 😭?
you can skip almonds, or fry some stale good bread in olive oil and use it instead.
Update: Made romesco and it was delicious 🙏.
Yay -- so glad you enjoyed it :)
Allergic to raw almonds; but toasted is another matter. Mmmmm good!
Gonna have to make some romescu for my next burger.
#realcomment Hi Helen, any changes I should think if I’m making this with jarred peppers? Thanks!
no changes. just dry the peppers off before using.
How long it will last?
Parsley, basil or cilantro ? :D So basically throw whatever green inside huh ? :D
cilantro in romesco sauce,,,what a disaster..you are in spain not mexico..wake up
I'm seeing am interesting confluence of mole and pesto. I wonder what the three history is. Clearly the peppers and tomatoes post date American colonization, but did the indiginous peoples add the nuts to moles before the spanish or did that concept get discovered / invented in both places. I know ground almond are used in Indian cuisine. That would be a fun rabbit hole to do down. Thanks. I know no spanish cooking so this was a good start! 👍😎
How many degrees do you set the oven to?
For broilers there are no degrees. It's on or off. It's the top element and you put the food right under it.
can I use cashew instead of almonds?
Yes, this would work with most nuts (including cashews). Traditional versions also thicken it with stale bread, but I like nuts more.
macadamia nut pecan work ? what about chickpea tahini ?
Hi "H".....are you using "raw" almonds?
yes, but you can use toasted too. and they can be with or without skin.
Luv romesco but luv the pomegranate molasses twist more. Next time I make it I'll try some jaggery(a very earthy raw sugar used in India) and tamarind.
And fuck hash tags
#Realcomment I feel the same way about Lutenitsa but I have a hell of a time finding it anymore.
Instead of hashtags, how about an insanely good hash made using this romesco? Hm?
it is even better if peppers were roasted on the charcoal bbq.
Think I will call it the "Chemesco" sauce....lol
Very good recipe and thank you for it. Just one feedback if you don't mind. When you taste your recipe don't put the spoon back on the sauce...
Hi, we are Korean reality TV program “Europe Outside Your Tent : Spain”. We are now making the episode of Romesco and it will be really great if you could allow us to use this video in our show! We will be looking forward to ur response! Thanks!
i like you
No # needed, it tastes good without it.
Is not the most delicious. How many sauce. The spanish sauce, the mojo picón canary , the Andalusian al ajillo sauce, the pedro ximenez sauce , vasca sauce, the vizcaina sauce, the alioli sauce , brava sauce etc etc
NOT SPANISH, CATALAN. CATALONIA IS NOT SPAIN, CATALONIA IS OCCUPIED BY SPAIN
500 years...what a delusional
Not the most delicious spanish sauce, is a big sauce , yes, but not better, I m spanish, the alioli is the best sauce and mojó picón canary is better, and the Pedro Ximénez , and salmorejo cream and the spanish tomate is for my bettter sauce.
And basque green sauce and bizcayne