Food Recipes Appetizers Dips & Spreads Green Romesco 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 Save Rate PRINT Share Close Photo: © Con Poulos Total Time: 45 mins Yield: 1 1/2 cups Cook Mode (Keep screen awake) 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. Originally appeared: August 2013 Rate It Print