Canary Island Red Pepper Sauce
by MartaPT
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INGREDIENTS
- 6 Garlic cloves ; peeled
- 1/2 teaspoon Sea salt
- 1/2 teaspoon Cumin seeds
- 1 teaspoon Spanish smoked paprika
- 1 Dried guindilla pepper
- 1/2 cup Spanish extra virgin olive oil
- 1 teaspoon Sherry vinegar
INSTRUCTIONS
Using a mortar and pestle, mash the garlic and salt together until you have a smooth paste. Rotate the mortar, while you mash, scrapping down the garlic from the sides with the pestle. Add the paprika, chile pepper and cumin and keep mashing until the ingredients are well combined. Slowly drizzle in the olive oil as you continue to mash the paste, making sure the olive oil is absorbed. Drizzle in 1 teaspoon of water and the vinegar. Turn the pestle with a slow, continous circular motion around the mortar as you drizzle the liquids into the sauce. Keep the sauce at room temperature ultil ready to use.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (28g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 38 | ||
| Calories from Fat: 5 (13%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.6g | 1 % | |
| Saturated Fat 0.1g | 0 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 877.9mg | 30 % | |
| Potassium 141.4mg | 4 % | |
| Total Carbohydrate 7.6g | 2 % | |
| Dietary Fiber 1.3g | 5 % | |
| Sugars, other 6.3g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 38
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