Red chili sauce

Red chili sauce (Gary Friedman / Los Angeles Times)

 

Red chile sauce (mojo colorado)

Total time: 10 minutes

Servings: Makes a scant half cup of sauce

3 tablespoons pimentón or paprika

1 fresh red chile, seeded and chopped, or cayenne to taste

3 cloves garlic

3 tablespoons olive oil

3 tablespoons wine vinegar

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 cup water

Place all of the ingredients in a blender and blend until smooth. If desired, thin with a little water. Sauce keeps one week, refrigerated. Serve it at room temperature.

Each tablespoon: 57 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 0 cholesterol; 1 gram sugar; 148 mg. sodium.