Green Romesco

This creamy Spanish almond sauce uses green bell and poblano peppers instead of the usual red peppers. It’s lovely spread on corn or stirred into a fresh shell-bean stew.

Slideshow: Spanish Recipes
  • Total Time:
  • Servings: 1 1/2 cups


  • 1 medium green bell pepper, cored and cut into 2-inch chunks
  • 1 large poblano chile, stemmed and cut into 2-inch pieces
  • 2 garlic cloves, halved and peeled
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup raw slivered almonds
  • 1/2 cup cilantro leaves
  • 1 teaspoon sherry vinegar
  • 1/2 cup water

How to make this recipe

  1. Preheat the oven to 400&#176;. On a baking sheet, toss the bell pepper, poblano and garlic with the oil; season with salt and pepper. Roast for 25 minutes, until softened. Scatter the almonds on top and roast for 8 minutes, until lightly golden. Let cool slightly, then transfer to a food processor with the cilantro, vinegar and water; process to a chunky puree. Season the <em>romesco </em>with salt and pepper and serve.

Contributed By Photo © Con Poulos Published August 2013

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498691 recipes/green-romesco 2013-12-06T23:29:20+00:00 Richard Landau spanish|sauces-and-condiments|basic-easy|fast|gluten-free|healthy|make-ahead|staff-favorite|vegetarian august-2013 recipes,green-romesco 498691

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