Spanish “Ketchup” – Romesco Sauce Recipe

Name: Spanish “Ketchup” – Romesco Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces fire-roasted diced tomatoes drained; 2 red bell peppers; 3 cloves garlic peeled & rough chopped; 1/4 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; 1/2 teaspoon chili powder; 1/2 cup olive oil; kosher salt; cracked black pepper

Servings: persons

15 ounces fire-roasted diced tomatoes drained
2 red bell peppers
3 cloves garlic peeled & rough chopped
1/4 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
1/2 teaspoon chili powder
1/2 cup olive oil
kosher salt
cracked black pepper

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. Add all the other ingredients & pulse until blended. Slowly add the olive oil & blend until smooth. Season with salt & pepper.
3
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.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 ounces fire-roasted diced tomatoes drained, 2 red bell peppers, 3 cloves garlic peeled & rough chopped, 1/4 cup smoked almonds toasted & rough chopped, and more.

Yes, Spanish “Ketchup” – Romesco Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish “Ketchup” – Romesco Sauce

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