Quick Romesco Sauce
Ingredients
- 1 large dried ancho chile ⓘ
- 2 Tbs. olive oil, divided ⓘ
- 1/2 cup chopped red onion ⓘ
- 1 tsp. sweet paprika
- 1 pimiento (whole jarred sweet red pepper), drained and chopped
- 4 cloves garlic, minced (4 tsp.) ⓘ
- 1/4 cup low-sodium vegetable broth
- 1 15-oz. can diced tomatoes ⓘ
- 1 slice whole-grain bread ⓘ
- 1/4 cup toasted sliced almonds ⓘ
- 2 1/2 tsp. sherry vinegar ⓘ
Instructions
- 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.
- Heat 1 Tbs.
- oil in skillet over medium heat.
- Add onion, paprika, and ancho chile; saute 6 minutes, or until onion turns golden.
- Add pimiento and garlic, then broth; cook 2 to 3 minutes.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).