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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.
Special Diets:
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)
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.
Nutritional Info:
Per serving: about 2 tablespoons, 45 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 100mg sodium, 4g carbohydrates (1g dietary fiber, 1g sugar), 2g protein.
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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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)