Romesco is a classic Spanish sauce made with red peppers, almonds, garlic and tomato, and variations on this combination. In this wd50 version, it is made with fermented black garlic, roasted almonds, chipotle peppers, and the sauce is given a velvety smooth texture with the addition of xanthan gum, which prevents the sauce from separating (the xanthan can be omitted and you will still have a great sauce).
Recipe courtesy of WD-50 -- CLOSED
Show: Unique Eats
Episode: Food Fantasy
10 min
10 min
About 1 cup


  • 6 ounces or 3/4 cup fermented black garlic*
  • 1/4 cup sliced and roasted almonds
  • 2 teaspoons chipotle peppers, hydrated and blended
  • 1 ounce or 2 tablespoons olive oil
  • .1% xanthan gum*
  • Kosher salt, to taste
  • Serving suggestion: Serve with fish, meat, poultry, or grilled protein.


Combine the garlic, almonds, and chipotle pepper in a food processor and blend. Once the desired texture is achieved, add the oil. Finish with the xanthan gum.

Cook's Note

We recommend serving the sauce with fish, meat, or poultry. It works well as an accompaniment for protein cooked on the barbecue. It can also be used on sandwiches if you thin the sauce with a little water. *Can be found on the web

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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