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Romesco Sauce

1

Chilli, Ancho, small

1/4

cup

Olive Oil, EV

1/2

cup

Onion, diced

3

tblspoons

Almonds, whole

2

tsp

Garlic, sliced

1

Chilli, serrano

1

cup

Tomatoes, diced

1/2

tsp

Salt

1

tblspoons

Vinegar, red wine

1/4

cup

Water

Cut the Ancho open and remove the seeds and stem. Heat the oil in a small skillet over high heat. Add the onion, almonds, chillies, and garlic. Cook for 2 minutes then add the tomatoes and salt and cook for another 2 to 3 minutes. Add the vinegar and water and boil for 1 minute. Puree in blender until smooth.

Servings: 4

Yield: 4 Servings

Nutrition Facts

Serving size: 1/4 of a recipe (2.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

18.19

Calories From Fat (5%)

0.99

% Daily Value

Total Fat 0.12g

<1%

Saturated Fat 0.02g

<1%

Cholesterol 0mg

0%

Sodium 294.42mg

12%

Potassium 141.67mg

4%

Total Carbohydrates 4.08g

1%

Fiber 0.91g

4%

Sugar 2.05g

 

Protein 0.71g

1%