A classic and most delicious spanish sauce with a myriad of uses.
- 2 red peppers
- 2 garlic cloves
- 1/3 cup whole almonds (with or without the skin is fine)
- 3 Tbsp olive oil
- 4 large halves of sun dried tomatoes
- Handful of parsley, basil, or cilantro
- 1 tsp pimenton (Spanish Smoked Paprika)
- 1/2 tsp of chipotle chile powder (or any other chile)
- 2 tsp sherry vinegar (or your choice)
- Salt to taste
- Quarter the red peppers and discard seeds.
- Line baking pan with aluminum foil and lay out pepper slices flat.
- Roast peppers under the broiler until skin is blackened and will peel easily (make sure peppers are close to broiler element – place cast-iron skillet under pan, if necessary).
- Remove pan from oven and wrap foil around peppers to let them cook a bit more.
- While peppers are cooking, roast or brown almonds in a bit of olive oil (if uncooked)
- When peppers have cooled, peel skin and discard.
- Add all ingredients to food processor and puree, scraping down sides of bowl as necessary to assure that all ingredients are thoroughly blended.
|Marcona Almonds||1 1/4 Ounces||227|
|Sundried Tomato, Julienne w/ Oil & Italian Herb||1 1/2 Ounces||157|
|Garlic, Clove||3 Each||13|
|Large Red Bell Peppers||2 Each||102|
|Oil, Olive, Extra Virgin||2 Tablespoons||238|
|Sherry Vinegar||1 1/3 Tablespoons||7|
|62 calories / Oz.|
|40 calories / Tbsp|