Chef Alan Kantor, MacCallumn House Restaurant (Mendocino, CA) defines Romesco Sauce: "A sauce made from the Catalan region of Spain, a region near the Pyrenees. It is very simple. I do it in the food processor with some toasted almonds, toasted garlic, serrano chilies, roasted red bell peppers, and roma tomatoes. Then we mix into that a little lemon, sea salt and olive oil. We serve it many ways - currently on our menu is served over grilled salmon."