In short, it's a sauce you want in your rotation.
Imagine you're an American traveling abroad, and one day you go to a restaurant with American-style hot dogs on the menu. You order one, out of curiosity, and receive a wiener stuffed into a crusty roll, topped with Dijon mustard and quick-pickled slaw.
Let's take a closer look at the sauce and how to make it. Then you can decide for yourself where to get creative and where to stick to tradition.Romesco sauce comes from Tarragona, a Catalonian city just south of Barcelona on Spain's northeastern coast. Its base ingredients usually include nuts—often almonds and/or hazelnuts—tomatoes, dried peppers, garlic, bread, olive oil, and vinegar, all mashed or processed into a paste.
Stirred into stews and braising liquids, it brings all the flavor you could possibly want. You can put it on pasta, toss it with rice, thin it with oil and vinegar and use it as a dressing for bitter greens; heck, you can probably brush your teeth with it. If the old-school pitchmen of Atlantic City had ever gotten their hands on it, this is the point where they'd say,"But wait, there's more!" And then they'd reel off another 30 ideas for how to use it.
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