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Nutrition Facts
Serving Size 103 g
(Approx. 6 Servings)
Amount Per Serving
Calories 300 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 140 mg 6%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 4 g
Vitamin A 6% Iron 8%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Catalan Romesco Sauce
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
6  People


Recipe makes 6 Servings

1/2 cup(s) Aldonza Extra Virgin Olive Oil, dual use
1 cup(s) white or spanish onions, diced small
4 garlic cloves, smashed
1/4 cup(s) red wine vinegar
1/2 cup(s) marcona almonds
1/4 cup(s) hazelnuts, roasted, skins removed
1 fresno chili, stem removed
1 cup(s) sourdough bread, cubed
1/2 cup(s) canned, peeled, plum tomatoes, with juice
1 1/2 Tsp smoked paprika
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Place a non-stick saute pan over medium high heat. Add oil and onions and cook until onions are nicely browned. Remove from heat and allow to cool.
In a blender add all remaining ingredients as well as cooked onions.
Blend until smooth season to taste with salt and pepper. Refrigerate until ready to use.
Chef's Note: I like to use this sauce over grilled dry aged ribeye steaks as it was sampled at the Austin Food and Wine Fest 2018.


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