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Romesco is a versatile chile-nut-tomato-bread sauce that can be spread on an egg sandwich, dolloped next to a piece of roasted chicken, spooned on a charcuterie and cheese board, or used as a dip for crackers and veggies. It is incredibly flavorful and easy to make if you have a food processor on hand.
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The heat of this salsa is entirely dependent on the kind of chiles you use. Think of this recipe as a base for creative experimentation and adjust it depending on what chiles you have and what you want to use it for.
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Lime and green chile flavor cut through the creaminess of avocado in a velvety dressing that works as a dip, too.
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This is one of the first things I learned to cook with Piment d'Espelette and one of my favorites.
Read moreA classic Basque sauce/side/main/pintxo.
Read moreJenn de la Vega's take on a traditional salsa from Veracruz, Mexico.
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A spicy burger sauce that's good enough to dip darn near anything in!
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A little spicy and a lot sweet.
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