I recently tweeted about my recipe for muhammara, this sumptuous Middle-Eastern dip of roasted bell peppers and walnuts that I wish more cooks knew about. This prompted Pami Hoggatt, of A Crust Eaten, to remark that it looked similar to Spanish romesco sauce.
Salsa Romesco is most commonly a sauce of roasted peppers, mixed together with nuts, olive oil, and vinegar.
I was very pleased that she did, for romesco sauce had somehow flown below my radar all this time and I was delighted to make its acquaintance: a Spanish specialty from Catalonia, salsa romesco can take on various guises, textures and flavorings, but it is most commonly a sauce of roasted peppers mixed together with nuts, olive oil, and vinegar. Different recipes will add different ingredients to that basic formula, but that’s the gist of it.
Pami pointed me to the recipe that she herself uses, and coincidentally, right around the same time The Kitchn ran a cute tiny video for what they appropriately call their “happy sauce”, which is in fact a romesco sauce.
I happened to have a collection of tiny bell peppers in various shades of yellow, green, and black-eye green sitting in my fridge, and it didn’t take long for me to enroll them into this wonderful green romesco sauce.