Romesco Sauce

Origin: Catalonia, Spain (Tarragona). 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.