Romesco Sauce


Preparation info
  • Makes About

    2 Cups

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

The most famous sauce in Catalonia, romesco is a gutsy puree of tomatoes, garlic, and fresh and dried chiles bound together with two characteristic Catalan thickeners: toasted bread and ground almonds. Traditionally, these ingredients would be roasted in the oven to intensify their flavor before pureeing. That set me thinking about an even better way to heighten the flavor: charring the vegetables and bread on the grill. Catalans would use a dried chile called anorra. These ar