Spanish “Ketchup” – Romesco Sauce
Ingredients
- 1 (15 ounce) can Fire Roasted Diced Tomatoes, drained
- 2 red bell peppers
- 3 cloves of garlic, peeled & rough chopped
- ¼ cup smoked almonds, toasted & rough chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons fresh oregano
- 2 tablespoons fresh flat-leaf parsley
- 1 teaspoon fresh rosemary
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ cup olive oil
- Kosher salt & freshly cracked black pepper
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