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The Essential Sauce for Calçots
A traditional sauce with dried choricero pepper, olive oil, toasted almonds and Sherry vinegar.
Its lightly crunchy texture combines gentle sweetness, subtle acidity and a clear roasted-almond finish.
Toasted almonds make up 12% of the recipe and give the sauce its distinctive, lightly crunchy texture.
Their rounded flavour remains present through the finish, adding richness without making the sauce overly heavy.
Dried choricero pepper provides sweet pepper depth, while 26% olive oil creates body and a smooth mouthfeel.
Tomato, onion, green pepper and garlic complete the vegetable base with balanced savoury character.
Sherry vinegar brings a gentle acidic lift, balanced by Moscatel wine, mild sweetness and selected spices.
The result is expressive but versatile, with no single ingredient overwhelming the rest of the sauce.
Romesco is the classic partner for calçots, the popular Catalan spring onions traditionally grilled over an open flame.
Its toasted almond texture, sweet pepper depth and gentle acidity make it especially well suited to this traditional dish.
The sauce also works with grilled vegetables, white fish, octopus, monkfish, hake, poultry, salads and roasted vegetable dishes.
Serve cold, at room temperature or gently warmed.
For a lighter dressing, loosen it with olive oil until the desired consistency is reached.
Water, olive oil (26%), NUTS: almonds (12%), dried choricero pepper (10%), tomato (9%), rice, onion, Sherry vinegar, salt, Moscatel wine, sunflower oil, sugar, spices, green pepper, garlic and antioxidant (ascorbic acid).
May contain traces of: None
Gluten-free.