Cooking Tern--Romesco

Romesco, is a sauce originating in Tarragona, Catalonia, that is typically made from almonds and/or hazelnuts, roasted garlic, olive oil and nyores - small, dried red peppers. Other common ingredients include roasted tomatoes, red wine vinegar and onion. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is perhaps most often served with seafood, but can also be served with a wide variety of other foods including poultry and vegetables.