Romesco Sauce

A sauce of roasted red peppers (often ñora peppers), tomatoes, almonds and/or hazelnuts, garlic, and bread, blended with olive oil and sherry vinegar — originally a fishermen's sauce from the Tarragona coast.

Flavor Profile

Smoky, nutty, and tangy, with roasted pepper sweetness balanced by vinegar's acidity.

Culinary Uses

Traditional accompaniment to calçots (grilled Catalan spring onions) at calçotada feasts; sauce for grilled fish and vegetables.

Regional Variations

Some versions favor almonds heavily while others lean on hazelnuts; the choice and ratio of ñora versus other dried peppers significantly affects color and smokiness.

Storage

Refrigerate; keeps about a week to ten days given the nut and bread content.