Sweet and tangy roasted red peppers with bright sherry vinegar give our housemade romesco a flavor as vibrant as the bold orange color it adds to any crudité platter. With darker, lingering hues from smoky paprika and black pepper and a base of sweet, earthy almonds pulsed together with robust garlic and rich, buttery extra virgin olive oil, this sauce is the ideal complement to any number of sweet, raw vegetables.