Spanish “Ketchup” – Romesco Sauce

Name: Spanish “Ketchup” – Romesco Sauce
Total time: 45 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 (15 ounce) can Fire Roasted Diced Tomatoes, drained; 2 red bell peppers; 3 cloves of garlic, peeled & rough chopped; ¼ cup smoked almonds, toasted & rough chopped; 2 tablespoons red wine vinegar; 1 tablespoon sugar; 2 tablespoons fresh oregano; 2 tablespoons fresh flat-leaf parsley; 1 teaspoon fresh rosemary; 1 teaspoon smoked paprika; ½ teaspoon chili powder; ½ cup olive oil; Kosher salt & freshly cracked black pepper

Spanish “Ketchup” – Romesco Sauce takes around 45 minutes from beginning to end. For 75 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 83 calories, 2g of protein, and 5g of fat per serving.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

83 kcal

Calories

2 g

Protein

5 g

Fat

8 g

Carbs

Ingredients

For 8 servings

Estimated cost~€3.60 · ~€0.45/serving

Instructions

1
Fire up your grill to roast the red bell peppers. Lightly coat the red peppers with olive oil & place on a pre-heated grill over high heat. Turn the peppers occasionally to char the skin black 10 to 15 minutes.
2
Remove the peppers from the grill & place in a bowl. Cover with plastic wrap 10 minutes. Peel & discard the skin, seeds & veins; Rough chop the peppers & place in a food processor.
3
Add all the other ingredients & pulse until blended. Slowly add the olive oil & blend until smooth. Season with salt & pepper.
4
You can serve the romesco sauce at room temperature or chilled. If needed, gently warm the sauce over low heat. Over heating the sauce will could cause it to separate. If so, pour separated sauce in a blender & process for 1 minute.