- Calories 35
- Fat 2.6g
- Satfat 0.3g
- Monofat 1.8g
- Polyfat 0.4g
- Protein 0.7g
- Carbohydrate 2.4g
- Fiber 0.5g
- Cholesterol 0.0mg
- Iron 0.3mg
- Sodium 54mg
- Calcium 6mg
Romesco Sauce
Photo: Randy Mayor; Styling: Mary Catherine Muir
There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.
How to Make It
Step 1
Preheat broiler.
Step 2
Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.
Step 3
Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.
