Romesco Sauce
This version of the classic Spanish sauce uses almonds for nuttiness and orange juice for a citrus zing. Use as a dip for a grilled beef kabob.
Cook Time: 15 Minutes
Servings: 12
Ingredients: 8
Ingredients
Preparation
-
Step 1
Combine bell peppers, tomatoes, almonds, cilantro, oil, garlic, orange juice and salt in food processor or blender. Cover and pulse on and off until pureed. Garnish with cilantro sprigs, orange slices and almonds as desired.
Cooking Tip: Pine nuts may be substituted for almonds.
Nutrition Information
33 Calories
0.3g SAT FAT
1g PROTEIN
0.3 mg IRON
0.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 33.2 Calories; 22.5 Calories from fat; 2.5g Total Fat (0.3 g Saturated Fat; 1.7 g Monounsaturated Fat;) 0 mg Cholesterol; 127.9 mg Sodium; 2.2 g Total Carbohydrate; 1.1 g Dietary Fiber; 0.7 g Protein; 0.3 mg Iron; 0.2 mg NE Niacin; 0 mg Vitamin B6; 0 mcg Vitamin B12; 0.1 mg Zinc; 0.2 mcg Selenium; 2.1 mg Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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