Romesco Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 pepper Pepper, ancho, dried 226 gram(s) Hazel nut dry roasted (by SMAYBO) 4 clove Garlic 114 gram(s) bell pepper, red, sweet, raw 1 cup 365 Organic Diced Tomatoes 1 tsp Paprika .25 tsp Pepper, red or cayenne 3 tbsp (C) Vinegar, Red Wine (Gr Value) 12 tbsp Extra Virgin Olive Oil .20 cup Tomato Paste
Soak ancho peppers for 1 hour, remove stems and seeds, chop fine. (Or substitute ancho chili powder) Toast hazel nuts lightly. Roast Bell pepper in oven 400 degrees for 20 minutes. In a food processor chop toasted hazel nuts, add garlic, roasted pepper, ancho pepper tomatoes, pimento, vinegar and 1 t. of sea salt. Pulse until emulsifies. Let the sauce rest for 15 minutes for the flavors to come together. Store in refrigerator for up to 6 months in a sealed jar.
Serving Size: 1 tablespoon
Number of Servings: 16
Recipe submitted by SparkPeople user CSTUART76.
Serving Size: 1 tablespoon
Number of Servings: 16
Recipe submitted by SparkPeople user CSTUART76.
Nutritional Info Amount Per Serving
- Calories: 197.5
- Total Fat: 19.7 g
- Cholesterol: 0.0 mg
- Sodium: 54.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 2.3 g
- Protein: 2.8 g
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