Is romesco healthy?

Many people call Romesco sauce “Spanish ketchup.” This sauce is a wonderful accompaniment for grilled vegetables, chicken or fish. It also makes a great sandwich spread. The sauce keeps, tightly covered, in the refrigerator for up to 6 months. If the oil has risen to the top you may want to re-emulsify it in the food processor, or you can remix it back to a smooth consistency with a small whisk. We are looking for sweetness from the peppers, nuttiness, and acidity. Add salt if necessary to bring up the flavors. Let the sauce rest for 15 minutes for the flavors to come together, taste again and then decide if you want it spicier, saltier, or more vinegary, and adjust accordingly. Start adding the oil a tablespoon at a time until the mixture emulsifies. Transfer the chile pieces, or ancho chile powder, if using, to a food processor along with the nuts, garlic, roasted pepper, tomatoes, pimenton, vinegar, and salt.

The first time I tried Romesco sauce was on my 21st birthday, at a local vegan restaurant. If you’ve never heard of romesco sauce before, it’s a tomato & red pepper-based sauce originating from Tarragona, Spain. Not only is this sauce nice and tangy, but it’s creamy too – thanks to almonds and/or walnuts. All in all, it’s hearty, savory, smoky, and has just a little kick — but can have more, if you decide to go heavier on the cayenne. Traditional romesco is made with a fair amount of oil, but I decided to keep things oil-free around here (as I usually do). I also increased the depth of flavor in this sauce a few ways. fire-roasted canned tomatoes add some smokiness to the sauce while also ensuring that you can make this romesco sauce even when tomatoes aren’t in season. This sauce will last well in a sealed container in the fridge for up to one week, but you can also freeze any leftovers for up to one month. You can make your romesco sauce smooth or chunky – I used to prefer it chunky, but now I like it smooth!