Romesco — the roasted pepper, tomato, and almond sauce from Tarragona — is one of the most complex cold sauces in the Spanish tradition. Its character comes from the combination of roasted pepper and tomato (smoky-sweet, acidic), toasted nuts (nutty-bitter richness), dried chilli (ñora pepper — mild, fruity), and a vinegar sharpness. The sauce is pounded in a mortar — the uneven texture that results from pounding is part of its character.
- **Ñora pepper:** A dried, mild Spanish pepper — its fruity, slightly sweet character is the defining ingredient. Rehydrated in warm water, deseeded, the flesh scraped out. - **Roasted tomatoes and peppers:** Charred under a broiler or in a dry pan — the char adds the smoky dimension. - **Toasted almonds and/or hazelnuts:** Dry-toasted until golden, then cooled before pounding. - **The mortar technique:** Garlic and salt first; then nuts; then the pepper flesh; then the tomato; finally the olive oil added gradually to emulsify. Each addition is fully incorporated before the next. - **Bread:** A slice of stale bread fried in olive oil, then crumbled into the sauce — provides body and the specific slightly-fried bread character.
Spain: The Cookbook