July 4th Leftovers? Jazz up BBQ Leftovers with Spanish Romesco Sauce

A BBQ Leftover Story with a Happy Ending

Our story... A month ago, we hosted a despedida (going-away party) for some friends. The guests were from all over Spain and Latin America, but the majority were from Argentina. As you can imagine, with so many Argentines in attendance, there was an abundance of grilled beef. After the singing and guitar-playing around the fire, everyone said their good-byes and we were left with plates of grilled beef and pork ribs. They make great leftovers, but grilled meat can be a bit dry. "No hay problema!" I declared to Tony, "I'll make some Romesco sauce and it'll freshen things up."

In less than 30 minutes, the Romesco sauce was prepared from bottled roasted red peppers, garlic, almonds, tomatoes, oil and vinegar. A tossed green salad and fresh rustic bread finished off the meal, and neither of us felt like we were eating left-overs.

Served with any kind of meat, poultry or vegetable, Spanish sauces can liven up leftovers, including alioli, mojo picon and mojo verde, among others. None of the sauces are difficult to make and all of them will add flavor to those July 4th leftovers.

• Romesco Sauce Recipe - Salsa Romesco
• Spanish Sauces - Salsas Espanolas

_{Photo © Lisa Sierra, licensed to About.com, Inc.}

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