Earlier this year, I decided it was time for me to take a cooking class. One entitled 4 Sauces Every Cook Should Know at Sur La Table caught my eye. I was curious to know what sauces the professionals say I should have in my immediate toolbox. Well, Romesco came up and I was quite embarrassed that it had not crossed my food eating nor reading radar. I learned that this sauce originates from Catalonia, Spain; and that it is usually served with fish. It consists of roasted red peppers, tomatoes, bread, almonds and spices, which combine to give it a smokey zest. Yes, my jaw hit the table when the chef demonstrated adding chunks of bread to the sauce. What a novelty to thicken a sauce; not so much for the Spaniards, but for this northwestern American woman, it was a revelation.
Is the bread and almonds what differentiates Romesco to a roasted pepper sauce? And is the first thicker because of the addition of those two ingredients? The answer is a resounding yes.
It is bell pepper season, in all the colors they come in. Red peppers are usually associated with Romesco Sauce. This is one way to enjoy the abundant and sweet bell pepper.
As mentioned, this is a smokey thick sauce/dip. Makes a good spread for sandwiches, tacos, grain bowls, on corn muffins and the like. I spread it on toast and add sliced sausage rounds on it for a snack that is is filling and a pleasurable jolt to the taste buds.
[tasty-recipe id=”648″]