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Spanish “Ketchup” – Romesco Sauce takes around 45 minutes from beginning to end. For 75 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 83...Read More
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.
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