- Tangy, nutty, thick sauce
- With tomatoes, peppers, almonds and hazelnuts
- Classic sauce for calçots grilled onions
- Delicious with potatoes, roasted meats and seafood
- Made with extra virgin olive oil
- Size - 2 x 4.9 oz/140 gr
This tantalizing sauce, a rich blend of tomatoes, red peppers, almonds and hazelnuts, will transform sizzling pork chops or steaks with the pop of a jar. Romesco has long been a favorite in Catalonia, where locals eat it with calçots, the celebrated green onions harvested in early spring. Its bold yet rich flavors are the perfect choice for roasted potatoes or other hearty vegetables, and this version from La Chinata is one of our favorites.
Romesco is a traditional sauce from the Catalonian coast. The family-run company La Chinata sources premium ingredients for the blend. It’s a hearty mix of tomatoes and peppers, which give it its bright red color, alongside almonds and hazelnuts for richness, and vinegar and garlic for spice. La Chinata even uses their own superior extra virgin olive oil!
In late winter and early spring, people travel from around the world to Catalonia to eat calçots. The young onion shoots are broiled over a wood fire until they become tender and slightly caramelized. To eat them, locals drag their leaves through the brightly colored romesco sauce.
The sauce is a great seasoning for all sorts of dishes. It complements roasted potatoes or onions nicely, and adds zest to roast meats and fish. One thing is certain, this is the type of flavor that will make your guests ask where you found so delicious a sauce!
Onion, tomato, extra virgin olive oil (7.5%), vinegar, almond, hazelnut, sundried red pepper, breadcrumbs, garlic, salt and spices. Once opened, keep refrigerated and consume within 15 days.
May We Suggest
May We Suggest
Customer ReviewsAverage rating from 2 reviews Write a review
"Just tried it last night as a dip for my calcots! Love it. Get bigger jars. Need MORE!"
Henry Gilliam - Round Hill, VA - May 3, 2015
"Perfect with calçots"
Jean Barbey - Washington, DC - May 4, 2014