One of my favorite meals is grilled veggies over a bed of rice. I cut the veggies into bite-sized pieces, toss them in olive oil and whatever dry spices look appealing, then add them to a hot cast iron pan on the grill. Within 10-15 minutes, dinner’s on the table.

But sometimes I like to add something extra. . .something to bring all the flavors together, even a little punch. For me, this sauce is IT.

It’s a nod to traditional Romesco sauce that originated in Spain, in a town called Tarragone, and it’s usually made with roasted tomatoes and garlic, toasted nuts, dried chili peppers, bread, olive oil and vinegar. It’s a warm, garlic-y sauce that’s wonderful with anything, like roasted meats/veggies, sandwiches, eggs, or in soup or on toasted bread. To learn more about this Catalonian dish, check out this interesting article.

One day I’ll make it the traditional way, but during summer, I try not to turn on my oven that much, so I’ve adapted it to make a tasty alternative.

This version uses jarred/roasted red peppers, garlic that’s smashed to a pulp with salt (to mellow it), toasted nuts, tomato paste, smoked paprika (one of my favorite spices), cayenne pepper and olive oil. I blend the ingredients with my stick blender (or food processor), then it’s ready to be put into action.

I like it on those roasted veggies, but also, with salmon or quinoa/rice salad, or even as a dip for fresh veggies. My hubby loves it on eggs and sandwiches. I’ve even added a spoonful to mayo/sour cream to make a creamy dip.

It’s one of those sauces that, once you taste it, you’ll find lots of uses for it. I make a batch every week and keep it in the fridge – it’s just nice knowing it’s there 🙂

P.S. if you’re hankering for additional ‘sauce inspiration’ try one of these: Mango-Cilantro sauce, or Lemongrass/Cilantro & Lime.