Quick Romesco Sauce
Makes 2 cups
30 minutes or fewer
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
- 2 ½ 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.
January 2010 p.41