Low Sodium Romesco Sauce
Elevate your meals with this vibrant and flavorful Low Sodium Romesco Sauce, a heart-healthy twist on the classic Spanish condiment! Packed with the smoky sweetness of roasted red bell peppers and roma tomatoes, the nutty richness of toasted almonds, and a bold kick of smoked paprika and red pepper flakes, this sauce is a perfect complement to grilled vegetables, fish, or crusty bread. With no added salt, it’s ideal for those maintaining a low-sodium diet without compromising on taste. Easy to prepare in under 45 minutes, this versatile recipe allows you to enjoy a wholesome, Mediterranean-inspired sauce that’s as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 0.5 cup whole almonds
- 2 medium roma tomatoes
- 3 large garlic cloves
- 1 teaspoon smoked paprika
- 2 tablespoons red wine vinegar
- 0.25 cup extra-virgin olive oil
- 0.25 cup fresh parsley
- 0.25 teaspoon red pepper flakes
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Wash and dry the red bell peppers and roma tomatoes. Place them on the prepared baking sheet.
Roast the red bell peppers and tomatoes in the preheated oven for about 20 to 25 minutes, or until the bell peppers have blackened and blistered and the tomatoes are soft.
While the vegetables are roasting, toast the almonds in a dry skillet over medium heat for about 5 minutes, stirring frequently until they are golden brown. Remove from heat and let them cool.
Once the peppers are done, place them in a bowl and cover with a lid or plastic wrap to allow them to steam. This will make removing the skins easier.
Peel the skins from the roasted peppers once they are cool enough to handle. Remove the seeds and stems.
In a food processor, combine the peeled red peppers, roasted tomatoes, toasted almonds, garlic cloves, smoked paprika, red wine vinegar, extra-virgin olive oil, parsley, red pepper flakes, and black pepper.
Process the mixture until it is smooth. Taste and adjust the seasoning if necessary, keeping it low sodium by not adding any salt.
Transfer the romesco sauce to a serving bowl or container. Serve immediately or store in the refrigerator for up to a week.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 35 mg | 2% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 19.6 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1875 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
