Ingredients
Recipe Description:
A classic Catalan sauce but with a healthy twist - the oil is removed. The only thing missing from this fabulous dip is the calories.
1
large
red bell pepper, seeded and sliced
2
tablespoons
green chilies, diced
(30
g)
4
cloves
garlic, minced
1
cup
almonds, blanched
(145
g)
14.5
ounces
tomatoes, drained and diced
(411
g)
2
teaspoons
red wine vinegar
(10
mL)
1 1⁄4
teaspoons
kosher salt
(6.25
mL)
1
teaspoon
smoked paprika
(5
mL)
1⁄4
teaspoon
sugar
(1.25
mL)
1⁄8
teaspoon
cayenne pepper
(.6
mL)
Directions:
- Place cut bell pepper pieces on cookie sheet and put under broiler for approximately 10-15 minutes. When edges are beginning to blacken, turn and roast other side for approximately 10-15 minutes.
- Place all ingredients into food processor with metal blade in bottom and blend until uniformly mixed.
- Place in serving bowl and wait for flavors to blend. Serve at room temperature.
Tips:
- Do not substitute regular paprika for smoked paprika; it is important to enhance the full-flavor of this recipe.
- If purchasing canned diced-tomatoes look for fire-roasted - it's a nice addition to the flavor.
- This dip can be served with roasted cauliflower, crackers, chips or as a sauce for shrimp or fish.
- The recipe is shown with sliced potatoes that have been lightly browned – delicious combination.
Directions
Tips
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