Romesco is a sauce from Catalonia in North-East Spain. There, the sauce is combined with fish, but it is also very tasty with vegetables. What makes the sauce so special is the combination of roasted bell peppers and nuts. Hazelnuts are often used, but you can also use other nuts, such as cashews. As is common with the Spanish, garlic and olive oil are also added to the sauce.
In Hungary, they also eat many romesco-like sauces. Bell peppers and paprika powder are a very important part of the culinary culture there.
As with most recipes, there are many different variations of romesco. For example, the original recipe contains tomatoes, but you can omit them. Without tomatoes, the sauce becomes a bit creamier. In this recipe, we have added dried tomatoes instead of fresh ones. That adds even more depth to the flavor!
