Quick Romesco Sauce

Name: Quick Romesco Sauce
Ingredients: 1 large dried ancho chile; 2 Tbs. olive oil, divided; 1/2 cup chopped red onion; 1 tsp. sweet paprika; 1 pimiento (whole jarred sweet red pepper), drained and chopped; 4 cloves garlic, minced (4 tsp.); 1/4 cup low-sodium vegetable broth; 1 15-oz. can diced tomatoes; 1 slice whole-grain bread; 1/4 cup toasted sliced almonds; 2 1/2 tsp. sherry vinegar

11 ingredients

14 steps

Ingredients

1 large dried ancho chile
2 Tbs. olive oil, divided
1/2 cup chopped red onion
1 tsp. sweet paprika
1 pimiento (whole jarred sweet red pepper), drained and chopped
4 cloves garlic, minced (4 tsp.)
1/4 cup low-sodium vegetable broth
1 15-oz. can diced tomatoes
1 slice whole-grain bread
1/4 cup toasted sliced almonds
2 1/2 tsp. sherry vinegar

Directions

1

Place ancho chile in small bowl, and cover with boiling water.
2

Soak 10 minutes, or until soft.
3

Drain, remove stem and seeds, and thinly slice.
4

Heat 1 Tbs.
5

oil in skillet over medium heat.
6

Add onion, paprika, and ancho chile; saute 6 minutes, or until onion turns golden.
7

Add pimiento and garlic, then broth; cook 2 to 3 minutes.
8

Stir in tomatoes and their juice.
9

Tear bread into small pieces, and add to skillet, along with almonds.
10

Reduce heat to medium-low, and simmer 10 to 12 minutes.
11

Stir in vinegar and remaining 1 Tbs.
12

oil.
13

Season with salt and pepper, if desired.
14

Transfer mixture to food processor, and pulse until chunky-smooth.