This classic Spanish sauce is a perfect accompaniment to any grilled meat or fish.
Recipe Yield: 4 Serving | Prep Time: 30 Min. | Cook Time: 10-15 Min.
1 – Dried Ancho Chili
½ cup (125 ml) – Extra Virgin Olive Oil
1 – Ontario Greenhouse Beef Steak Tomato
2 – Ontario Greenhouse Red Bell Peppers 1 – Onion
½ cup (125 ml) – Roasted Pumpkin Seeds
2 – Garlic Cloves
2 tbsp (30 ml) – Sherry Vinegar
1 – Whole Wheat Bread Slice toasted & diced
2 tsp (10 ml) – Smoked Paprika
1 – Lemon zest & juice
2 tsp (10 ml) – Kosher Salt
- Begin by soaking the dried Ancho chili in warm water for at least 1 hour.
- Meanwhile, toss the tomato, pepper and onion in 2 tbsp of olive oil. Place on a baking dish and broil on high, turning frequently, for around 10 minutes, until charred on all sides. Remove from broiler and cover baking dish with foil for 15 minutes.
- Peel and seed the tomato, pepper and onion and place them in a blender.
- Combine all other ingredients in the blender until a smooth consistency is reached. Add consistency with a touch of water if the mixture is too thick.