Spanish “Ketchup” – Romesco Sauce

Name: Spanish “Ketchup” – Romesco Sauce
Cook time: 45 min
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. This recipe serves 8. 1 person found this recipe to be delicious and satisfying. It is brought to you by Foodista. This recipe is typical of European cuisine. A mixture of olive oil, paprika, oregano, and a handful of other ingredients are all it takes to make this recipe so flavorful. Not a lot of people really liked this sauce. Overall, this recipe earns a pretty good spoonacular score of 58%. Spanish Romesco Sauce, Spanish Omelet with Romesco Sauce, and Smoky Spanish Romesco Sauce are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Tomatoesdrained15 oz
Bell peppers2
Garlicpeeled & rough chopped3 cloves
Almondstoasted & rough chopped¼ cup
Red wine vinegar2 tbsp
Sugar1 tbsp
Oregano2 tbsp
Flat-leaf parsley2 tbsp
Rosemary1 tsp
Paprika1 tsp
Chili powder½ tsp
Olive oil½ cup
Kosher salt & freshly cracked pepper8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 45 min

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.

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