Inspired By...

Romesco was born in Tarragona, a coastal city in the Catalonian region of Spain, just south of Barcelona. Originally created by fishermen in the fifteenth century to put on freshly grilled fish, Romesco has as many recipes as there are fish in the sea. Generally though, it’s made with garlic, toasted nuts, vinegar and... the star of the sauce: Piquillo peppers. Those sweet little guys metamorphosize when they get roasted, turning into something complex, smokey and savory.

Our Version...

We love the deep, mouthwatering flavor that Piquillo peppers get when they're roasted and blended, so we stayed true to the traditional use of these hand-picked beauties. We bucked tradition a bit though, taking out the bread and blending the sauce, creating a creamy, gluten-free version that packs in all the flavor and squeezes easy.

How to use it...

Of course, squeeze it all over grilled fish or veggies, but Romesco is also fantastic as a pizza or pasta sauce. You can also simply spread her on a sandwich, use it as a marinade, or drizzle into a sauté pan with veggies.

Try our Charred Green Beans with Romesco and Blistered Tomatoes or Cast Iron Grilled Steak.