Spanish “Ketchup” – Romesco Sauce

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 re

Instructions

1. 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. 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. 3

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

4. 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.

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