19

Romesco Sauce
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1 tablespoon extra v irgin olive oil
2 shallots, cut into ½-inch pieces
6 garlic cloves
2
∕
3
cup almonds, toasted
2 cups white bread, crust removed
and cut into ½-inch pie ces (about 2 standar d slices)
1 can (28-ounce) whole plum tomatoes, drained
2 roasted red pepper s
¼ cup sherry vinegar
¼ cup sherry
½ cup chicken or vegetable broth
1 teaspoon smoked paprika
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1. Pu t the oil into the blender jar. Cover and set timer f or 5
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or until chopped. Add the remaining ingredients in the order
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1 minute.
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Nutritional information per serving (¼ cup):
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Salsa Verde
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1 tablespoon extra virgin olive oil
1 medium onion, cut into ½-inch pieces
1 pound tomatillos, c ut into ½-inch piece s
3 garlic cloves
2 to 3 jalapeño or serrano peppers, seeded
and cut into ½-inch pie ces
½ cup lightly packed fresh cilantro
juice from ½ lime
¼ teaspoon sea or kosher salt
2 teaspoons honey
1. Pu t the olive oil into the blender jar. Set timer for 20 min utes
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about
1

⁄

3
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remaining ingredients and blend on speeds 2 to 4 for about 1
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Nutritional information per serving (2 tablespoons):
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