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Piquillo pepper sauce

Piquillo pepper sauce
Crab cakes with a trio of dipping sauces: Avocado-tomatillo, Gribiche and Piquillo pepper. (Eric Boyd, Los Angeles Times)
Total time: 5 minutes

Servings: 8

Note: You can substitute regular roasted red peppers for the piquillos; just increase the amount of smoked paprika. Piquillo peppers can be found at Surfas in Culver City, La Española in Harbor City, Nicole's in Pasadena and other specialty food stores.

6 piquillo peppers

1 large clove garlic, preferably green garlic, coarsely chopped

1 tablespoon roughly chopped fresh flat-leaf parsley

1 tablespoon good sherry vinegar

1/2 teaspoon smoked paprika

1/2 cup mayonnaise

1. Drain the piquillo peppers and wipe dry. Discard the seeds and any black charred spots. Place the peppers in a blender. Add the garlic, parsley, vinegar and paprika and purée the mixture until smooth.

2. Transfer the mixture to a small bowl and stir in the mayonnaise until smooth.

Each serving of 2 tablespoons:

112 calories; 1 gram protein; 3 grams carbohydrates; 1 gram fiber; 11 grams fat; 1 gram saturated fat; 8 mg. cholesterol;

80 mg. sodium.
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