It's a good time to make romesco. The smoky sauce adds zip and depth to proteins like fish and chicken and is a fantastic dip for grilled or roasted vegetables (especially roasted potatoes!). Slather it on toast or pile it alongside your eggs. With smoky dried chilies, roasted sweet peppers, and a hit of acid from the tomatoes, romesco's nuanced flavor is addictive and versatile enough to go with everything.
Though my romesco is quite good, it's not authentic. Traditional Catalan romesco is made with sweet dried ñora peppers, an ingredient that’s tough to track down stateside. Instead, I've used roasted sweet peppers and tomatoes from the garden, and dried ancho chilies for smoky depth. I have a nut allergy, so I've subbed raw, hulled pepitas for the usual almonds – use whichever you prefer or have on hand.
And not to be blasphemous, but the basics of romesco are adaptable. Consider any mix of fresh roasted, jarred, or dried chilies. Add other peppery flavors like pimenton, spicy paprika, chili powder, or cayenne. Play with various nuts or seeds. Add roasted garlic or caramelized onions. Add sun-dried tomatoes for umami punch. Add herbs or fresh lemon. Make use of the things you have and then eat your delicious romesco with everything.
Smoky Romesco Sauce
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