Fantastic sauce! Love the heat, and i grew up in New Jersey. Could even take it hotter. BTW, Texas, it's palate, not pallet 🤔

I love how someone from New York complains that it's too hot and 2 posts later, someone from Texas is like, "don't be a weenie." The pallets ability to handle and enjoy spicy food comes from the repetition of spice in your meals. Obviously, if you know you don't like spicy things, you can always remove the spice. That is up to you. Do not suggest changing the recipe, rather make adjustments for your own pallet. The balance of salt, sweet, acid, and heat is what makes this sauce shine in a wide range of foods. This recipe is delightful and I now always have a jar of it on hand in the fridge as if it were a condiment.

Love this sauce! Used a combination of toasted slivered almonds and hazelnuts. Also added a few chopped sun dried tomatoes before pulsing. Delicious!

oh don't be a weenie about the cayenne

I LOVE this romesco sauce. It has long been "my" secret recipe I bring to all potlucks, long weekends, etc. It is incredibly versatile and saves well. Not to mention, I usually make a double batch and it's finished every time. A few tweaks: 1. Add 1/4 cup almond butter (or 1/2 cup if doubled) 2. Add a vinegar! I like rice vinegar. It brings the flavor. THERE. Now, my friends, you know my tricks!