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Romesco Sauce

Makes 2 1/2 cups
Time 5 min
This lighter version of a traditional Spanish sauce is a perfect topping for grilled chicken, fish or vegetables. It's also thick enough to serve on a crostini or to use as a sandwich spread.
Ingredients
  • 1 cup (1/2-inch cubes) stale whole grain bread
  • 2/3 cup toasted almonds
  • 1 (16.0-ounce) jar roasted red peppers (packed in water), drained
  • 1 tomato, seeded and chopped
  • 1 clove garlic, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon pimentón (smoked paprika)
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Method

Combine bread and almonds in a food processor and process until finely ground. 

Add peppers, tomato, garlic, vinegar and pimentón; process until smooth and thick, stopping to scrape down sides of the bowl as needed. 

Refrigerate in an airtight container for up to 5 days.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup (1/2-inch cubes) stale whole grain bread
  • 2/3 cup toasted almonds
  • 1 (16.0-ounce) jar roasted red peppers (packed in water), drained
  • 1 tomato, seeded and chopped
  • 1 clove garlic, chopped
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon pimentón (smoked paprika)
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.