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 

Richard Landau
August 2013

Gallery

© Con Poulos

Recipe Summary

total:
45 mins
Yield:
1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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