Romesco sauce refers to a light, but intensely flavored, puree of stock or au jus, roasted or broiled tomatoes and sweet peppers, garlic, almonds, hazelnuts, olive oil, sherry or red- wine vinegar, and bread, that often accents tapas and entrees. It is a classic Catalan sauce made with approximately equal proportions of roast red peppers and tomatoes with garlic, chillis, and thickened with fried bread croutons and ground almonds. It may be pounded to a very fine paste or be quite chunky. It is served cold with fish or meats.
Romesco sauce’s consistency is often thick enough for spreading, but it can be manipulated as desired and used in countless applications. It is often served as a dipping sauce with poultry and seafood.

Romesco is pronounced "roh-meh-skoh"
List of books: Romesco,sauce