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Spanish “Ketchup” – Romesco Sauce

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.75

$0.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan sauce Spanish,European
spoonacular Score:58%

Spoonacular Score: 58%

 

You can never have too many European recipes, so give Spanish “Ketchup” – Romesco Sauce a try. One portion of this dish contains approximately 2g of protein, 16g of fat, and a total of 179 calories. This recipe serves 8 and costs 75 cents per serving. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It works well as a sauce. If you have flat-leaf parsley, olive oil, almonds, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 57%, which is pretty good. If you like this recipe, take a look at these similar recipes: Spanish Romesco Sauce, Smoky Spanish Romesco Sauce, and Spanish Omelet with Romesco Sauce.

Romesco works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. One wine you could try is Matchbook Tempranillo. It has 4.6 out of 5 stars and a bottle costs about 15 dollars.

Matchbook Tempranillo

The 2013 Matchbook Tempranillo unfurls with Old World characteristics from two standout Spanish clones. The Ribera del Duero and Tinta de Toro vines grown on our estate contribute the familiar varietal flavors, while the traditional Rioja blending grape Graciano adds tannin and structure. Pronounced aromatics of ripe raspberry and rich plum lead to enticing flavors of earth, spicy cardamom and dark fruit. Smooth and soft on the palate, this seductive red has a bright finish that begs for another sip of this finely structured wine. Pair this Dunnigan Hills Tempranillo with a traditional Paella dish infused with saffron, mussels, shrimp and chorizo.

» Get this wine on Wine.com

Ingredients

Servings:
15 ounce
15 ounce canned diced fire roasted tomatoes
canned diced fire roasted tomatoes
2
2  red bell peppers
red bell peppers
3 cloves
3 cloves garlic
garlic
0.25 cup
0.25 cup smoked almonds
smoked almonds
2 Tbsps
2 Tbsps red wine vinegar
red wine vinegar
1 Tbsp
1 Tbsp sugar
sugar
2 Tbsps
2 Tbsps fresh oregano
fresh oregano
2 Tbsps
2 Tbsps fresh flat-leaf parsley
fresh flat-leaf parsley
1 tsp
1 tsp fresh rosemary
fresh rosemary
1 tsp
1 tsp smoked paprika
smoked paprika
0.5 tsps
0.5 tsps chili powder
chili powder
0.5 cup
0.5 cup olive oil
olive oil
some
some black kosher salt
black kosher salt
15 ounce canned diced fire roasted tomatoes
15 ounce
canned diced fire roasted tomatoes
2  red bell peppers
2
red bell peppers
3 cloves garlic
3 cloves
garlic
0.25 cup smoked almonds
0.25 cup
smoked almonds
2 Tbsps red wine vinegar
2 Tbsps
red wine vinegar
1 Tbsp sugar
1 Tbsp
sugar
2 Tbsps fresh oregano
2 Tbsps
fresh oregano
2 Tbsps fresh flat-leaf parsley
2 Tbsps
fresh flat-leaf parsley
1 tsp fresh rosemary
1 tsp
fresh rosemary
1 tsp smoked paprika
1 tsp
smoked paprika
0.5 tsps chili powder
0.5 tsps
chili powder
0.5 cup olive oil
0.5 cup
olive oil
some black kosher salt
some
black kosher salt

Equipment

food processor
food processor
plastic wrap
plastic wrap
blender
blender
grill
grill
bowl
bowl
food processor
food processor
plastic wrap
plastic wrap
blender
blender
grill
grill
bowl
bowl


Instructions

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. 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. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
15 ounces canned diced fire roasted tomatoes
2 red bell peppers
3 cloves garlic
¼ cups smoked almonds
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 teaspoons chili powder
½ cups olive oil
Price
$1.37
$1.20
$0.20
$0.64
$0.15
$0.02
$0.52
$0.32
$0.01
$0.24
$0.04
$1.29
$5.99

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
179k Calories
1g Protein
15g Total Fat
8g Carbs
18% Health Score
Limit These
Calories
179k
9%

Fat
15g
24%

  Saturated Fat
2g
13%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
0.0mg
0%

Sodium
111mg
5%

Get Enough Of These
Protein
1g
4%

Vitamin C
40mg
49%

Vitamin K
34µg
32%

Vitamin A
1410IU
28%

Vitamin E
3mg
26%

Manganese
0.23mg
11%

Fiber
2g
9%

Iron
1mg
7%

Vitamin B6
0.13mg
6%

Calcium
54mg
5%

Folate
20µg
5%

Magnesium
20mg
5%

Vitamin B2
0.08mg
5%

Potassium
129mg
4%

Phosphorus
34mg
4%

Copper
0.07mg
3%

Vitamin B3
0.56mg
3%

Vitamin B1
0.03mg
2%

Zinc
0.29mg
2%

Vitamin B5
0.14mg
1%

covered percent of daily need

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