Salad

Romesco Sauce is for Salad.

Romesco Sauce takes 60 minutes to prepare.

Romesco Sauce takes 25 minutes to cook.

Romesco Sauce makes 16 servings.

The ingredients for Romesco Sauce are:

2 pepper Pepper, ancho, dried
226 gram(s) Hazel nut dry roasted (by SMAYBO)
4 clove Garlic
114 gram(s) bell pepper, red, sweet, raw
1 cup 365 Organic Diced Tomatoes
1 tsp Paprika
.25 tsp Pepper, red or cayenne
3 tbsp (C) Vinegar, Red Wine (Gr Value)
12 tbsp Extra Virgin Olive Oil
.20 cup Tomato Paste

Here is how you make Romesco Sauce:

Soak ancho peppers for 1 hour, remove stems and seeds, chop fine. (Or substitute ancho chili powder) Toast hazel nuts lightly. Roast Bell pepper in oven 400 degrees for 20 minutes. In a food processor chop toasted hazel nuts, add garlic, roasted pepper, ancho pepper tomatoes, pimento, vinegar and 1 t. of sea salt. Pulse until emulsifies. Let the sauce rest for 15 minutes for the flavors to come together. Store in refrigerator for up to 6 months in a sealed jar. Serving Size: 1 tablespoonNumber of Servings: 16Recipe submitted by SparkPeople user CSTUART76.

The nutritional information for Romesco Sauce is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 197.5

• Total Fat: 19.7 g
• Cholesterol: 0.0 mg
• Sodium: 54.6 mg
• Total Carbs: 5.5 g
• Dietary Fiber: 2.3 g
• Protein: 2.8 g

The dietary needs meet for Romesco Sauce is Vegetarian