* Exported from MasterCook *
Almond Pepper Sauce - Spanish Romesco Sauce
Recipe By :Adapted from a recipe found in "Herbs Love Tomatoes, Peppers, Onions and Zucchini," by Ruth Bass (Storey, 2001).
Serving Size : 32 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup blanched slivered almonds -- lightly toasted (see NOTES)
2 hard-cooked egg yolks -- (from large eggs)
2 medium red bell peppers -- roasted (see NOTES)1 habanero pepper, or other hot red pepper, stemmed and seeded
2 medium cloves garlic -- minced
1/4 cup chopped fresh parsley leaves -- leaves from 1/3 bunch parsley
1/4 cup chopped cilantro leaves -- leaves from 1/3 bunch cilantro
1/4 cup rice wine vinegar
1/2 cup extra-virgin olive oil
3 tablespoons boiling water
Combine the almonds, egg yolks, sweet and hot pepper, garlic, parsley, cilantro and vinegar in a food processor or blender; puree until smooth.
With the machine running, slowly add the oil and then the boiling water. The yield will be 2 cups. Transfer to a glass container; cover and refrigerate until needed.
NOTES: Toast the almonds in a small dry skillet over medium-low heat for a few minutes until they are fragrant and lightly browned.
To roast the peppers, place them on a baking sheet under the broiler or place them over the flame on a gas stovetop until they are partially charred. Keep turning the peppers so all sides have been exposed. When all sides are charred, put the charred peppers in a paper bag for 10; minutes to steam and loosen the skins. Take the peppers out of the bag and slide the skin off the meat of the pepper; discard the skins. Cut the peppers in half lengthwise and remove the stem and seeds.
Makes 2 cups
60 calories, 5g fat, 1g saturated fat, 15mg cholesterol, 0mg sodium, 1g carbohydrates, 0g dietary fiber, 0g sugar, 0g protein.
This is a traditional Spanish sauce that elevates seafood or vegetables from plain to extraordinary with very little effort from the cook. A tablespoon or two will also spice up a seafood stew or soup or use it like pesto on pasta or sandwiches. The flavor continues to develop after the sauce sits in the refrigerator for a day or two.
Cuisine:
"Spanish/Iberian"
Source:
"Tested by Cynthia A. Brown for The Washington Post."
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 64 Calories; 6g Fat (82.2% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 902277 0 0 0 0 0 0 0 0
