One of our most favorite sauces. A traditional thick Spanish paste made from roasted chilies, fried bread, tomatoes, garlic, almonds, olive oil. Delicious with chicken, steak, pork, shrimp, scallops, cantimpalitos sausages, Spanish cheeses, roasted vegetables (esp. sweet potatoes, winter squash, and braised leeks.) Spread it on some good bread with a tangle of grilled spring onions on top… keep going and add some bacon and a fried egg (and you’ll have one of my favorite brunch items I put on the menu at Canele ages ago.) I also like romesco mixed with homemade aioli and served with fish or seafood, like last week’s shrimp (if you froze them.)

8 oz