ROMESCO SAUCE
Yield Portion Size
9 portions
()
| 1 tbsp |
Extra virgin olive oil
|
| 1 cup |
Almonds, sliced
|
| 1/4 cup |
Pickled jalapeno
|
| 2 tbsp |
Garlic, minced
|
| 3 cups | |
| 1 cup |
Bread, toasted
|
| 1 tbsp |
Smoked paprika
|
| 1 tbsp |
Red chili flakes, crushed
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 14 g | 5% |
| Iron | 2 mg | 9% |
| Potassium | 129 mg | 0% |
| Calories | 144 kcal | 7% |
| Sodium | 381 mg | 16% |
| Protein | 5 g | 9% |
| Polyunsaturated Fat | 2 g | 9% |
| Saturated Fat | 1 g | 4% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 4 g | 16% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 795 iu | 16% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add the olive oil, almonds, pickled jalapeño and garlic.
-
Step 3
Sauté for 3 minutes stirring continuously.
-
Step 4
Stir in spaghetti sauce and toasted bread, smoked paprika and red chili flakes.
-
Step 5
Place entire mixture into the top of a blender. Purée until smooth.
-
Step 6
Pour back into pan, heat and serve.
Related Products
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch now
Our Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2024 Catalog
Culinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more