This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Food for thought is no substitute for the real thing."
-Walt Kelly, Cartoonist
In Spain this sauce uses romesco chilies. They give it a sweet and smoky flavor. You can use ancho chilies if you like and it'll be close. I used jalapenos in this recipe because you'll be able to find them easier and roasting them does deepen their flavor. Likewise, most recipes call for a combination of almonds and hazelnuts. The hazelnuts give the sauce more of a silkiness but you might not find them easily available.
There's so much that this sauce will go with. It works wonderful with full flavored fish but steak and pork are great choices too.
Roasting is dry cooking food in an oven in a large uncovered pan. The last three words of this definition are the key. By not covering the food, the heat creates a crusty brown exterior, sealing in moisture. The pan should be large enough that the moisture that does escape from the food evaporates quickly; otherwise the steam will keep the food from browning properly.
Tender meats are ideally suited for roasting because dry cooking is not sufficient to break down the fibers in tougher cuts. Examples like tenderloin, prime rib or top round should be roasted, while chuck is best cooked with moist heat (see Braising). Fish and fowl are ideal for roasting.
When roasting vegetables it is important to have a large pan so that they will and not touch each other. I try to leave at least 1/4 of the bottom of the pan exposed and stir the vegetables often.
Servings = 4 | Serving size =1/4 cup sauce
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3.
This recipe keeps well for about 5 days in the refrigerator.
|1 small||jalapeno pepper|
|1/4 cup||slivered almonds|
|2 tsp||olive oil|
|1 tsp||red wine vinegar|
|fresh ground black pepper (to taste)|
Preheat oven to 325° F.
Place the tomatoes in a medium pan along with the garlic and pepper. Cover and roast for about 30 minutes. Add the almonds to the pan, cover and roast for another 15 minutes.
Remove from the oven and let cool. Remove the peel from the tomatoes and place the jalapeno, tomatoes, garlic, pepper and almonds in a blender. Add 1 teaspoon olive oil, vinegar, salt and pepper.
Puree until smooth.
Serving size = 1/4 cup sauce
Servings = 4
Amount Per Serving
|Calories 72||Calories from Fat 49|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 2g||7%|
|Vitamin A 11%||Vitamin C 16%|
|Calcium 3%||Iron 3%|
|Vitamin K 7 mcg||Potassium 204 mg|
|Magnesium 26 mg|