Green Romesco
10 ingredients
6 steps
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
-
1Preheat the oven to 400.
-
2On a baking sheet, toss the bell pepper, poblano and garlic with the oil; season with salt and pepper.
-
3Roast for 25 minutes, until softened.
-
4Scatter the almonds on top and roast for 8 minutes, until lightly golden.
-
5Let cool slightly, then transfer to a food processor with the cilantro, vinegar and water; process to a chunky puree.
-
6Season the romesco with salt and pepper and serve.
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