Romesco Sauce
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Romesco Sauce calories by ingredient
Introduction
Excellent sauce that goes with everything. From Cooking Light Excellent sauce that goes with everything. From Cooking LightNumber of Servings: 4
Ingredients
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2 medium red bell peppers
1 dried ancho pepper, stemmed and seeded
1/4 tsp salt
1 1/2 tbsp slivered almonds, toasted
1 tbsp hazelnut or olive oil
1 tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp black pepper
2 garlic cloves, chopped or crushed
1 (1oz) slice whole wheat bread
Directions
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.
Member Ratings For This Recipe
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CD6419298
