Low Sodium Romesco Sauce

Elevate your meals with this vibrant and flavorful Low Sodium Romesco Sauce, a healthier twist on the traditional Spanish classic. Roasted red bell peppers and roma tomatoes form the silky base, while toasted almonds bring a rich, nutty depth. The recipe skips added salt without sacrificing boldness, thanks to smoky paprika, zesty red wine vinegar, and a hint of red pepper flakes for just the right kick. Perfectly balanced and irresistibly creamy, this versatile sauce pairs beautifully with grilled vegetables, fish, poultry, or crusty bread. Quick to prepare in under 45 minutes and naturally low in sodium, it’s a guilt-free way to transform everyday dishes into gourmet delights.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

Step 2

Wash and dry the red bell peppers and roma tomatoes. Place them on the prepared baking sheet.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Peel the skins from the roasted peppers once they are cool enough to handle. Remove the seeds and stems.

Step 7

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.

Step 8

Process the mixture until it is smooth. Taste and adjust the seasoning if necessary, keeping it low sodium by not adding any salt.

Step 9

Transfer the romesco sauce to a serving bowl or container. Serve immediately or store in the refrigerator for up to a week.

Nutrition Facts

Serving size	(692.3g)

Amount per serving	% Daily Value*
Calories	1112.6

Total Fat 96.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 35.4mg	0%
Total Carbohydrate 50.7g	0%
Dietary Fiber 20.2g	0%
Total Sugars 19.6g
Protein 21.6g	0%

Vitamin D 0IU	0%
Calcium 288.6mg	0%
Iron 6.7mg	0%
Potassium 1874.6mg	0%

*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.

Source of Calories

Fat: 75.0%

Protein: 7.5%

Carbs: 17.5%