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


  • 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


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.


Serving SizeApprox. 1/2 cup
Total Fat7.4 g
Sat Fat0.9 g
Cholesterol0.5 mg
Sodium259 mg
Potassium127 mg
Carbohydrate11 g
Protein3 g