Romesco: Spanish Ketchup

Romesco with Spanish Stuffed Peppers

Romesco with Spanish Stuffed Peppers

Makes 4 Cups

Romesco is a classic Spanish sauce -- their version of ketchup.  Sweetness comes from roasted onion, bell pepper, and sweet tomatoes.  Richness comes from almonds, and spicy zip comes from vinegar and cayenne.  Use this as a creamy dip for roasted potatoes, a sauce for pasta, or as an exciting substitute for hummus. 

1 medium red onion, diced
1 medium red bell pepper, cut into chunks
3 medium tomatoes, plum, quartered
1/2 cup  almonds, raw
6 cloves garlic
2 tablespoons red wine vinegar
1/4 teaspoon cayenne
1/2 cup  water

 

1. To roast ingredients:  Preheat oven to 425.  Combine the red onion, bell pepper, tomatoes, almonds, and garlic in a small baking dish.  Add enough water to cover the bottom quarter-inch of the dish.  Place the dish in the oven and roast for about 40 minutes, until peppers and onions are well-charred, stirring ever 15 minutes.  Add water, as needed, to prevent burning.

2. To make Romesco:  Combine roasted ingredients, including roasting liquid, in a high-speed blender with the vinegar and cayenne.  Puree, adding water as needed, to reach a smooth, creamy consistency.

Servings: 8
Serving size: 1/2 cup (2.9 ounces).

Amount Per Serving
Calories 69.65
Total Fat 4.55g 7%
Saturated Fat 0.35g 2%
Monounsaturated Fat 2.77g
Polyunsaturated Fat 1.12g
Cholesterol 0mg 0%
Sodium 3.4mg <1%
Potassium 161.25mg 5%
Total Carbohydrates 5.71g 2%
Fiber 1.99g 8%

Sugar 1.61g
Protein 2.56g 5%


Vitamin A 683.11IU 14%
Vitamin C 25.69mg 43%
Calcium 31.81mg 3%
Iron 0.52mg 3%
 Vitamin E 2.72mg 27%
Riboflavin 0.11mg 6%
Vitamin B6 0.1mg 5%
Folate 14.93mcg 4%
Vitamin K 2.65mcg 3%
Phosphorus 56.61mg 6%
Magnesium 29.24mg 7%
Zinc 0.38mg 3%
Copper 0.11mg 6%
Manganese 0.29mg 15%