Keto Romesco Sauce Recipe

2.3g
Net Atkins Count ^TM

Prep Time: 45 Minutes
Style:Italian
Cook Time: 0 Minutes
Phase: Phase 1
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

1.7g

Protein

12.2g

Fat

1.5g

Fiber

125.1cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

3 medium (approx 2-3/4" long, 2-1/2" dia) Sweet Red Peppers
0 1/2 cup Extra Virgin Olive Oil
0 1/2 cup, whole Almonds
1 tsp Garlic
1 Italian tomato Red Tomatoes
2 tbsp Reserva Sherry Vinegar
2 tsp Paprika
0 1/8 tsp Red or Cayenne Pepper

DIRECTIONS

This traditional Spanish sauce gets body and flavor from puréed bell peppers and almonds - a terrific low-carb combination. Use it on grilled meats, vegetables, poultry and eggs. This recipe is acceptable for all phases except for the first 2 weeks of Induction due to the nuts.

Place peppers, skin side up, on a broiler pan in a preheated broiler (or on a water soaked skewer over a gas burner set on high heat); cook; turning occasionally, until skin is charred, about 8 minutes. Transfer to a large bowl and cover with plastic wrap. Let steam for 20 minutes; peel and seed then dice once cool.
Meanwhile, heat oil in medium skillet over medium heat. Add almonds and minced garlic and saute until golden, about 3 minutes.
Combine peppers, almonds, chopped tomato, garlic, vinegar and paprika in a food processor or blender and puree. Season with salt and cayenne pepper to taste. Serve immediately, or refrigerate in an airtight container for up to 3 days.

Cooking Tip

If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!