Our recent trip to Spain has me longing for simple tapas and homemade vermouth. I loved eating our way through cities, one snack and drink at a time.
Recreating some of those tasty treats helps make me feel just a little more connected to that trip, this romesco sauce is one of those dishes. I made a few modifications to this classic sauce to make it my own, including pine nuts, chili peppers and sherry vinegar.
It's a super simple sauce that comes together super quick; the most time consuming process is soaking the little chili peppers. And it's great on just about anything- grilled meats, roasted potatoes and even just simple bread.
As for the Spanish vermouth, this is not your Martini and Rossi vermouth. It's enjoyed by the glass and it's delicious. And I can't find it in the States so it seems I am going to need to start my own batch of this scrumptious fortified wine; check in with me in a year.
Fat and Happy Tips and Techniques: Make the romesco sauce as smooth or chunky as you like; it's just a matter of preference.