Romesco Sauce

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 19.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.6 mg
  • Total Carbs: 5.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.8 g

View full nutritional breakdown of Romesco Sauce calories by ingredient


Introduction

Barcelona - Catalan Ketchup made with hazel nuts. A spicy sauce wonderful on boiled eggs, sea food, grilled vegetables, tuna salad. Barcelona - Catalan Ketchup made with hazel nuts. A spicy sauce wonderful on boiled eggs, sea food, grilled vegetables, tuna salad.
Number of Servings: 16

Ingredients

    2 pepper Pepper, ancho, dried
    226 gram(s) Hazel nut dry roasted (by SMAYBO)
    4 clove Garlic
    114 gram(s) bell pepper, red, sweet, raw
    1 cup 365 Organic Diced Tomatoes
    1 tsp Paprika
    .25 tsp Pepper, red or cayenne
    3 tbsp (C) Vinegar, Red Wine (Gr Value)
    12 tbsp Extra Virgin Olive Oil
    .20 cup Tomato Paste

Tips

Sauce for any occasion. Adds an exotic flavor of nuts, garlic and spice to roasted vegetables, sea food, boiled eggs, or salad.


Directions

Soak ancho peppers for 1 hour, remove stems and seeds, chop fine. (Or substitute ancho chili powder) Toast hazel nuts lightly. Roast Bell pepper in oven 400 degrees for 20 minutes. In a food processor chop toasted hazel nuts, add garlic, roasted pepper, ancho pepper tomatoes, pimento, vinegar and 1 t. of sea salt. Pulse until emulsifies. Let the sauce rest for 15 minutes for the flavors to come together. Store in refrigerator for up to 6 months in a sealed jar.

Serving Size: 1 tablespoon

Number of Servings: 16

Recipe submitted by SparkPeople user CSTUART76.