smoky red pep­per dip

Yoga Journal - - LIVE WELL -


Chipo­tle pep­pers and an­chovies add umami fla­vor for hearti­ness with a hint of com­fort in this savory spin on romesco sauce.

½ cup al­monds

1 cup roasted red bell pep­pers, drained

2 chipo­tle chilies in adobo, plus 1 tbsp adobo

1 tbsp an­chovy paste (or 4 an­chovy fil­lets)

1 tsp smoked pa­prika

½ tsp Worces­ter­shire sauce

2 tbsp ex­tra-vir­gin olive oil

1 tbsp grated Parme­san, op­tional

Pulse al­monds in a food pro­ces­sor un­til finely chopped. Add bell pep­pers, chilies, adobo, an­chovy paste, smoked pa­prika, and Worces­ter­shire sauce, and process un­til smooth. Add olive oil slowly and in batches, puls­ing un­til blended. Serve im­me­di­ately, gar­nished with Parme­san (if de­sired), or cover and chill for up to a week.

PAIR WITH as­sorted roasted veg­eta­bles (rain­bow car­rots, fen­nel bulbs, turnips, rutabaga, fin­ger­ling pota­toes, broc­col­ini, as­para­gus, cau­li­flower), sweet potato fries, or tor­tilla chips NU­TRI­TIONAL INFO 229 calo­ries per serv­ing, 20 g fat (2 g sat­u­rated), 8 g carbs, 3 g fiber, 7 g pro­tein, 461 mg sodium

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