Spanish “Ketchup” – Romesco Sauce

Spanish “Ketchup” – Romesco Sauce

recipe image


  • 1 (15 ounce) can Fireplace Roasted Diced Tomatoes, drained
  • 2 pink bell peppers
  • 3 cloves of garlic, peeled & rough chopped
  • ¼ cup smoked almonds, toasted & rough chopped
  • 2 tablespoons pink wine vinegar
  • 1 tablespoon sugar
  • 2 tablespoons contemporary oregano
  • 2 tablespoons contemporary flat-leaf parsley
  • 1 teaspoon contemporary rosemary
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ cup olive oil
  • Kosher salt & freshly cracked unlit pepper


  1. Fireplace up your grill to roast the pink bell peppers. Flippantly coat the pink peppers with olive oil & location on a pre-heated grill over high warmth. Turn the peppers as soon as in some time to char the skin unlit – 10 to 15 minutes.
  2. Contain away the peppers from the grill & location in a bowl. Duvet with plastic wrap – 10 minutes. Peel & discard the skin, seeds & veins; Rough chop the peppers & location in a meals processor. Add all of the opposite substances & pulse till blended. Slowly add the olive oil & mix till subtle. Season with salt & pepper.
  3. That it’s seemingly you’ll also abet the romesco sauce at room temperature or chilled. If most predominant, gently warm the sauce over low warmth. Over heating the sauce will may per chance well also motive it to separate. If that is so, pour separated sauce in a blender & process for 1 minute.

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