ROMESCO SAUCE
Yield Portion Size
9 portions
()
| 1 tbsp |
Extra virgin olive oil
|
| 1 cup |
Almonds, sliced
|
| 1/4 cup |
Pickled jalapeno
|
| 2 tbsp |
Garlic, minced
|
| 3 cups | |
| 1 cup |
Bread, toasted
|
| 1 tbsp |
Smoked paprika
|
| 1 tbsp |
Red chili flakes, crushed
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 14 g | 5% |
| Iron | 2 mg | 9% |
| Potassium | 129 mg | 0% |
| Calories | 144 kcal | 7% |
| Sodium | 381 mg | 16% |
| Protein | 5 g | 9% |
| Polyunsaturated Fat | 2 g | 9% |
| Saturated Fat | 1 g | 4% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 4 g | 16% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 795 iu | 16% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add the olive oil, almonds, pickled jalapeño and garlic.
-
Step 3
Sauté for 3 minutes stirring continuously.
-
Step 4
Stir in spaghetti sauce and toasted bread, smoked paprika and red chili flakes.
-
Step 5
Place entire mixture into the top of a blender. Purée until smooth.
-
Step 6
Pour back into pan, heat and serve.
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