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Romesco (spicy Spanish sauce)
Spanish sauce of paprika, almonds, cumin and sambal.
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Ingredients
Directions
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Grill the peppers on the barbecue or in the oven at 200 ° C until the skin is blackened. Let cool for 15 minutes in a pan or bowl with lid.
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Remove the skin from the peppers. Put in a high bowl with the almonds, oil, cumin, vinegar, garlic and sambal.
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Puree with the hand blender to an even sauce. Season with salt.
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Nutrition
285Calories
Sodium9% DV220mg
Fat38% DV25g
Protein10% DV5g
Carbs3% DV8g
Fiber12% DV3g
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