Romesco Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium red bell peppers1 dried ancho pepper, stemmed and seeded1/4 tsp salt1 1/2 tbsp slivered almonds, toasted1 tbsp hazelnut or olive oil1 tbsp red wine vinegar1/4 tsp sugar1/4 tsp black pepper2 garlic cloves, chopped or crushed1 (1oz) slice whole wheat bread
Preheat broiler.
Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. Place bell peppers in a paper bag; close tightly. Let stand 5 minutes; peel.
Place bell peppers, ancho, and remaining ingredients in a food processor; process until smooth.
Makes 4 (1/4 cup) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Cut bell peppers in half; discard seeds and membranes. Place bell peppers, skin sides up, on a baking sheet; flatten. Broil 10 minutes or until blackened. Add ancho; broil 2 minutes. Place bell peppers in a paper bag; close tightly. Let stand 5 minutes; peel.
Place bell peppers, ancho, and remaining ingredients in a food processor; process until smooth.
Makes 4 (1/4 cup) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user XTMONT.
Nutritional Info Amount Per Serving
- Calories: 112.0
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 183.1 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.9 g
- Protein: 3.4 g
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