Romesco Sauce

Preparation info

  • Makes

    1¼ cups

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

This Catalan classic comes from the city of Tarragona, the old Roman capital (of what’s now Spain) about 60 kilometers south of Barcelona. For the sauce to be perfectly authentic, it must contain a chile almost never seen in the United States, a medium-hot little pepper called the nora. (Mulattos make a good substitute.) Here is a version I adapted from Colman Andrews’s authoritative book Catalan Cuisine.