Get ready to elevate everything from roasted potatoes to your favorite veggie burger with this incredibly vibrant and smoky Spanish sauce! Bursting with the deep, fruity flavor of ancho chiles, sweet pimiento, and a garlicky kick, this sauce is a game-changer. Its rich, chunky-smooth texture, thickened with whole-grain bread and toasted almonds, makes it a wonderfully versatile addition to your kitchen. Use it as a bold sandwich spread, a delicious dip for appetizers, or a savory topping for roasted vegetables. The best part? This flavor-packed, vegan sauce comes together in under 30 minutes!
Ingredients
• YIELD: MAKES 2 CUPS
• 1 large dried ancho chile
• 2 Tbs / 30 ml olive oil, divided
• ½ cup / 75 g chopped red onion
• 1 tsp / 3 g sweet paprika
• 1 pimiento (whole jarred sweet red pepper), drained and chopped
• 4 cloves garlic, minced (about 4 tsp / 20 g)
• ¼ cup / 60 ml low-sodium vegetable broth
• 1 15-oz / 425 g can diced tomatoes, with juice
• 1 slice whole-grain bread
• ¼ cup / 30 g toasted sliced almonds
• 2½ tsp / 12 ml sherry vinegar
• Salt and freshly ground black pepper, to taste
Instructions
1. Place the dried ancho chile in a small bowl and cover it with boiling water. Let it soak for 10 minutes, or until it’s soft and pliable. Drain the chile, then carefully remove and discard the stem and seeds. Thinly slice the rehydrated chile.2. Heat 1 Tbs. of olive oil in a skillet over medium heat. Add the chopped onion, paprika, and sliced ancho chile. Sauté for 6 minutes, stirring occasionally, until the onion becomes soft and golden. Add the chopped pimiento and minced garlic, followed by the vegetable broth. Cook for another 2 to 3 minutes, allowing the flavors to meld.3. Stir in the diced tomatoes with their juice. Tear the slice of bread into small pieces and add them to the skillet along with the toasted almonds. Reduce the heat to medium-low and let the mixture simmer for 10 to 12 minutes, allowing the bread to soften and the sauce to thicken slightly.4. Remove the skillet from the heat and stir in the sherry vinegar and the remaining 1 Tbs. of olive oil. Season with salt and pepper to your liking. Carefully transfer the mixture to a food processor and pulse until it reaches a chunky-smooth consistency. Serve warm or at room temperature.
Nutritional Information
• Nutrition Information
• Per 1/4 cup serving
• 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
Pro Tips
• For the deepest nutty flavor, toast your own almonds. Spread them on a baking sheet and bake at 350°F / 175°C for 5-7 minutes, or toast in a dry skillet over medium heat until fragrant.
• Control the consistency by adding more vegetable broth, one tablespoon at a time, while blending until you reach your desired thickness.
• For an even smokier flavor, use smoked sweet paprika instead of regular sweet paprika.
• This sauce develops more flavor as it sits. Make it a day ahead and store it in an airtight container in the refrigerator for up to 5 days.
FAQ
Q: Can I make this Spanish sauce gluten-free
A: Absolutely! To make this sauce gluten-free, simply substitute the slice of whole-grain bread with your favorite gluten-free bread. For a bread-free option, you can omit it entirely and add an extra tablespoon of toasted almonds to achieve a similar thick, rich texture.
Q: What are the best vegetarian dishes to serve with this sauce
A: This versatile sauce is fantastic with a wide range of vegetarian meals. Use it as a bold spread on veggie burgers or grilled tofu sandwiches, toss it with pasta, or serve it as a delicious topping for roasted potatoes, broccoli, and cauliflower. It also makes an excellent dip for appetizers.
Q: What can I use if I don’t have an ancho chile
A: If you can’t find an ancho chile, you can substitute it with another mild, dried chile like a pasilla or guajillo. They will provide a similar smoky depth. In a pinch, you can omit the dried chile and use 1 ½ teaspoons of smoked paprika instead of sweet paprika for that signature smoky flavor.
Q: How long does this vegan sauce last in the fridge
A: This sauce stores wonderfully and the flavor gets even better after a day. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 3 months for easy meal prep.
