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    ROMESCO SAUCE

    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.
    YIELD: MAKES 2 CUPS
    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.
      VEGAN
      30 MINUTES OR LESS

    NUTRITION INFORMATION
    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