This classic Spanish sauce is a perfect accompaniment to any grilled meat or fish.
1 - Dried Ancho Chili
1/2 cup (125 ml) - Extra Virgin Olive Oil
1 - Ontario Greenhouse Beef Steak Tomato
2 - Ontario Greenhouse Red Bell Peppers
1 - Onion
1/2 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
1) Begin by soaking the dried Ancho chili in warm
water for at least 1 hour. 2) 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 min , until charred on all
sides. Remove from broiler and cover baking dish
with foil for 15 min. 3) Peel and seed the tomato,
pepper and onion and place them in a blender.
4) 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.