Charred piquillo peppers, a glug of sherry vinegar, buttery almonds and sweet smoky paprika.
Romesco sauce originates from Tarragona, Catalonia, in North Eastern Spain where the fishermen made this sauce to eat with fish. In spring, the sauce is used as a dip served with barbecued calcots, a spring onion typical to Catalonia.
Serves 2 to 3 people with grilled chicken or fish.
Ingredients: Ground almonds, piquillo peppers (piquillo peppers, salt, citric acid), roasted tomatoes (tomatoes, salt), extra virgin olive oil, sherry vinegar (contains sulphites), garlic, paprika, sea salt