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Green Romesco with California Almonds

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.

At a glance
Main Ingredient
Nuts, Vegetables
Cuisine Type
Spanish
Menu Part
Sauce
Serves
3
Yield: 3

Ingredients

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

Methods/Steps

  1. Combine all ingredients except olive oil in a food processor; process until blended.
  2. Gradually add  olive oil while processor is running; process until thick sauce is produced. (If thinner sauce is desired, add additional olive oil.)
  3. Store in an airtight container under refrigeration.
Chef John Csukor and the California Almond Board

Related Terms:

Nuts, Vegetables, Spanish, Sauce

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