Quick Romesco Sauce

Quick 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.

  • 2Servings


  • 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


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.

Nutrition Information

  • Calories: 166
  • Carbohydrate Content: 18 g
  • Fat Content: 10 g
  • Fiber Content: 6 g
  • Protein Content: 4 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 206 mg
  • Sugar Content: 6 g