This sauce of Spanish origin is delicious served with grilled chicken, vegetables, or even grilled seafood.
Makes about 3½ cups
1tablespoon extra virgin olive oil
2 shallots, cut into ½-inch pieces
2∕3cup almonds, toasted
2cups white bread, crust removed and cut into ½-inch pieces (about 2 standard slices)
1can (28-ounce) whole plum tomatoes, drained
2roasted red peppers
¼ cup sherry vinegar
½ cup chicken or vegetable broth
1teaspoon smoked paprika
1teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Nutritional information per serving (¼ cup): Calories 90 (45% from fat) • carb. 8g • pro. 3g • fat 5g • sat. fat 0g • chol. 0mg • sod. 352mg • calc. 38mg • fiber 1g
Put the oil into the blender jar. Cover and set timer for 5 minutes and temperature on Medium. Once hot, add the shallots and garlic, stirring frequently until softened. Once time expires and the vegetables are soft, add the almonds. Blend on speeds 1 to 2 for about 10 to 15 seconds, or until chopped. Add the remaining ingredients in the order listed. Set timer for 15 minutes and temperature on Medium. Once unit shuts off, blend starting on speed 1 and gradually raising to speed 4 until fully puréed, about 1 minute. Taste and adjust seasoning as desired.