Source: Chef John Csukor and the California Almond Board
The typical Catalan romesco sauce is a zesty blend of almonds, olive oil, red peppers and sometimes, tomatoes. In this green version, roasted green and poblano peppers, tomatillos and smoked almonds give the classic a fresh twist and contemporary flavor.
4 oz. green bell peppers
6 oz. roasted tomatillos
7 oz. roasted poblano peppers
5 oz. smoked almonds
2 oz. day old baguette
1/2 oz. garlic
2 oz fresh lime juice
1 oz. red wine vinegar
Salt and pepper, to taste
3 oz. extra virgin olive oil
- Combine all ingredients except olive oil in a food processor; process until blended.
- Gradually add olive oil while processor is running; process until thick sauce is produced. (If thinner sauce is desired, add additional olive oil.)
- Store in an airtight container under refrigeration.