Light Romesco Dip


  • 2 medium ancho chiles
  • 4 large cloves garlic
  • 1 large roasted red bell pepper/capsicum, coarsely chopped
  • 1 c (115 g) blanched almonds, toasted
  • 1 can (14.5 oz/415 g) diced tomatoes, drained
  • 2 T red wine vinegar
  • 1 ¼ t kosher or sea salt
  • + 4 more ingredients
    • 1 t pimenton (Spanish smoked paprika)
    • ¼ t sugar
    • 1/8 t cayenne pepper
    • 3 T extra-virgin olive oil

To prepare the ancho chiles, remove the stems and seeds, then soak the chiles in hot water to cover until softened, about 45 minutes. Drain well and tear into small pieces. In the workbowl of a food processor fitted with the metal blade, process the garlic until finely minced. Add the chiles, ...

View full recipe at Relish


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