Calcot Romesco
- Number of Servings: 30
Ingredients
1/4 cup olive oil, plus more for Frying2 small slices sourdough bread3 cloves garlic, peeled and roughly chopped1/2 cup almonds, toasted2 large dried ancho chiles, soaked overnight and seeded1 1/2 cups canned plum tomatoes, liquid reserved1 tbsp. pimentón (available at Despaña Brand Foods) 1/4 cup red-wine vinegar1/2 lemon, juicedSalt
Heat half an inch of olive oil in a sauté pan and fry bread, browning both sides. (1) In a food processor, grind garlic, almonds, and bread. Process until fine. Add the anchos, tomatoes, and pimentón. Purée until smooth. Add the olive oil, vinegar, and lemon juice and purée. If texture isn’t loose enough to work as a dip, add either water, drained tomato juice, or more lemon juice, depending on taste. Season with salt.
Serving Size: Makes 6-8 cups, I suggest about 1/4 cup per serving.
Number of Servings: 30
Recipe submitted by SparkPeople user VERIBATIM.
Serving Size: Makes 6-8 cups, I suggest about 1/4 cup per serving.
Number of Servings: 30
Recipe submitted by SparkPeople user VERIBATIM.
Nutritional Info Amount Per Serving
- Calories: 39.8
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 42.2 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
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