Recipes

Keto Romesco Sauce Recipe

Atkins Keto Romesco Sauce
2.3g
Net Carbs
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

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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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.
 
  1. 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.
  2. Meanwhile, heat oil in medium skillet over medium heat. Add almonds and minced garlic and saute until golden, about 3 minutes.
  3. 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!

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