Recipes

Green Romesco

Name: Green Romesco
Total time: 45 min
Ingredients: 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

Be the first to rate & review!

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

By Richard Landau

Updated on August 26, 2015

Total Time:

45 mins

Yield:

1 1/2 cups

Ingredients

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

Directions

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.