This classic Spanish sauce can be served over pasta, grilled meats and fish or used as a dipping sauce for vegetables.

Ingredients

  • 2 large roasted red bell peppers
  • 2 slices toasted whole wheat bread
  • ½ cup roasted almonds
  • 4 large cloves garlic, minced
  • 1 tablespoon sweet paprika
  • 2 teaspoons ancho chili powder
  • ½ cup chicken broth or water
  • 3 tablespoons sherry or red wine vinegar
  • ¼ teaspoon salt
  • 2 tablespoons extra virgin olive oil

Instructions

Combine first 10 ingredients in a food processor or blender and process until coarsely chopped. With motor running, slowly drizzle in olive oil. Adjust thickness with additional water or vinegar.

Nutrition

Servings

8

Serving Size

Approx. 1/2 cup

Calories

121

Total Fat

7.4 g

Sat Fat

0.9 g

Cholesterol

0.5 mg

Sodium

259 mg

Potassium

127 mg

Carbohydrate

11 g

Protein

3 g