Classic Catalan Romesco Sauce
Romesco sauce is a traditional tomato based sauce from Catalonia Spain. Typically it is accompanied with "calcots" a relative to leeks that are roasted over an open fire. This sauce can also be used with other products such as rabbit, pork, and fish. This sauce has a good contrast of tomato and red bell pepper flavor that is enhanced with the addition of nuts. The type of nuts typically used are hazelnuts or peanuts but "pepitas" can be substituted.
Below is a recipe I learned at one of the restaurants I worked at in Catalonia
3 tomatoes roasted and peeled
1 whole red bell pepper roasted and peeled
1 guajillo chile fried and seeded
3 cloves of garlic roasted
1/4 cup of hazelnuts (you can substitute this for peanut)
1/4 Spanish onion diced and sauteed
2 table spoons red wine vinegar
salt and pepper to taste
Blend all ingredients after cooked, add a little oil to emulsify(drizzle a little by little as ingredients are blending)
You can add some chopped parsley for color if you would like at the end.