This garlicky Spanish sauce is delicious over baked potatoes, veggie burgers, and roasted vegetables. You can also use it as an appetizer dip or a sandwich spread.
1 large dried ancho chile
2 Tbs. olive oil, divided
½ cup chopped red onion
1 tsp. sweet paprika
1 pimiento (whole jarred sweet red pepper), drained and chopped
4 cloves garlic, minced (4 tsp.)
¼ cup low-sodium vegetable broth
1 15-oz. can diced tomatoes
1 slice whole-grain bread
¼ cup toasted sliced almonds
2½ tsp. sherry vinegar

  1. Place ancho chile in small bowl, and cover with boiling water. Soak 10 minutes, or until soft. Drain, remove stem and seeds, and thinly slice.
  2. Heat 1 Tbs. oil in skillet over medium heat. Add onion, paprika, and ancho chile; sauté 6 minutes, or until onion turns golden. Add pimiento and garlic, then broth; cook 2 to 3 minutes.
  3. Stir in tomatoes and their juice. Tear bread into small pieces, and add to skillet, along with almonds. Reduce heat to medium-low, and simmer 10 to 12 minutes.
  4. Stir in vinegar and remaining 1 Tbs. oil. Season with salt and pepper, if desired. Transfer mixture to food processor, and pulse until chunky-smooth.

Calories: 166
Protein: 4 g
Total Fat: 10 g
Saturated Fat: 1 g
Carbohydrates: 18 g
Cholesterol: 0 mg
Sodium: 206 mg
Fiber: 6 g
Sugar: 6 g