Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.
Recipe information
Yield
Makes 1 1/4 cups
Ingredients
8 garlic cloves
2 dried guindilla or New Mexico chiles
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon kosher salt
1 cup extra-virgin olive oil
1 teaspoon Sherry vinegar
Preparation
Process 8 garlic cloves, 2 dried guindilla or New Mexico chiles, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon kosher salt in a food processor, occasionally scraping down sides of bowl, until a smooth paste forms. With machine running, drizzle in 1 cup extra-virgin olive oil and process until well blended. Add 1 teaspoon Sherry vinegar and 1 teaspoon water and process to blend. Season with salt.
Nutrition Per Serving
Per serving: 105 calories
13 g fat
1 g fiber
#### Nutritional analysis provided by Bon Appétit
