Romesco sauce is made from a tangy, zippy mixture of roasted tomatoes and garlic, dried red ñora peppers, toasted bread, almonds, hazelnuts, sherry vinegar, olive oil, and cayenne pepper.
Romesco sauce has a bright, tangy flavor with hints of smokiness and sweetness from the roasted vegetables. It has a thick texture from the blended nuts and bread, which makes it perfect for dipping or spreading.
This thick, tangy Spanish sauce gets its name from remescolar, which is the Mozarabic word for 'to mix'. This sauce was first created in the 1400s by fishermen in Valls, the capital of the Spanish province Tarragona.
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