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Grilled Romesco Sauce

Photo: Tina Rupp
Total time 30 mins
Yield makes 2 1/4 cups
Alyssa Gorelick serves this grilled Romesco sauce over quinoa-stuffed poblano peppers. Any extra sauce is terrific with roasted or grilled potatoes or on a veggie burger.


  • 2 (large) red bell peppers, halved, cored and seeded
  • 1 (large) tomato, halved
  • 1/2 (medium) onion, thickly sliced
  • 1/4 cup almonds, raw
  • 1/2 teaspoon crushed red pepper
  • Salt

Nutrition Information

  • calories 35
  • fat 12 g
  • satfat .1 g
  • carbohydrate 5 g
  • fiber 1 g
  • protein 1 g

How to Make It

  1. Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.

  2. Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.