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
Preheat the oven to 400°. 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 romesco with salt and pepper and serve.