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 will be close. This recipe uses jalapenos because you will be able to find them more easily, 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 again, they might not be easily available.
There's so much that this sauce will go with. It works wonderfully with full flavored fish, but it is perfect with steamed or roasted vegetables.
Servings: 8 | Serving size: 2 Tablespoons sauce
Cooking Time: 60 Minutes
This recipe can easily be multiplied and keeps well for about 5 days in the refrigerator.
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 the olive oil, vinegar, salt and pepper.
Puree until smooth.
Serving size: 2 Tbsp. sauce
Amount Per Serving
|Calories 45||Calories from Fat 32|
|% Daily Value|
|Total Fat 3.5g||4%|
|Saturated Fat 0g||0%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 3g||0%|
|Dietary Fiber 1g||4%|
|Vitamin A 2%||Vitamin C 9%|
|Calcium 0%||Iron 0%|
|Vitamin K 5mcg||Potassium 100mg|