Romesco Sauce
Romesco is a nut and red pepper-based sauce from Catalonia. There are many variations created by adding roasted or raw almonds and/or hazelnuts, roasted garlic, olive or sunflower oil and chilies. Stale bread or flour is often used as a thickener or to provide texture.
Other common ingredients include roasted tomatoes, red wine vinegar and onions.
During the springtime, salsa romesco is served as an accompanying dip for calçots, a spring onion typical to Catalonia, during traditional springtime calçot barbecues called “calçotades”. During calçotades, calçots are roasted over an open fire until their outer layer is charred. The charred layer is then removed and the tender part of the onion may be dipped into the romesco.