Romesco sauce originates from Tarragona, in Northeastern Spain. It is said that the fishermen of the area made it to eat with fish. It is great with seafood, but is a tasty sauce to accompany meat and vegetables as well and is a popular sauce in Spain. Roasted red peppers combine with ground almonds, olive oil and vinegar to make a smooth, rich sauce that tastes great simply spread on a slice of rustic bread.
In Spain, 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.