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Romesco sauce is a Catalan sauce typically made with roasted red peppers, almonds, garlic, olive oil, and vinegar. It is often served with fish or vegetables.
The origins of Romesco sauce are unclear, but it is thought to date back to the 16th century. The sauce was likely created as a way to use up leftover ingredients, as it is traditionally made with pantry staples.
Romesco sauce became popular in the 20th century, when it was featured in several cookbooks. Today, it is a staple of Catalan cuisine and can be found in restaurants all over Spain.
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