Follow these steps for perfect results
green bell pepper
medium
poblano chile
large
garlic
extra-virgin olive oil
salt
black pepper
freshly ground
almonds
cilantro leaves
sherry vinegar
water
Preheat the oven to 400 degrees F.
Place green bell pepper, poblano chile, and garlic on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Roast for 25 minutes, or until softened.
Scatter almonds on top of the vegetables.
Roast for an additional 8 minutes, or until the almonds are lightly golden.
Let cool slightly.
Transfer the roasted vegetables and almonds to a food processor.
Add cilantro, sherry vinegar, and water to the food processor.
Process until a chunky puree forms.
Season the romesco with salt and pepper to taste.
Serve immediately or store for later use.
Expert advice for the best results
Adjust the amount of chili to suit your spice preference.
For a smoother sauce, process for a longer time.
Add a pinch of smoked paprika for a smoky flavor.
Everything you need to know before you start
10 mins
Can be made ahead and stored in the refrigerator for up to 3 days.
Serve in a bowl with a drizzle of olive oil and a sprinkle of chopped cilantro.
Serve with grilled chicken or fish.
Serve with roasted vegetables.
Serve as a dip for tortilla chips.
Pairs well with the nutty and herbal flavors.
A refreshing complement to the rich sauce.
Discover the story behind this recipe
Romesco is a traditional Catalan sauce.
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