Grilled Romesco Sauce

Photo: Tina Rupp

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.

This recipe goes with Quinoa-Stuffed Poblanos with Grilled Romesco Sauce

Yield: makes 2 1/4 cups
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 35
  • Fat: 12g
  • Saturated fat: .1g
  • Carbohydrate: 5g
  • Fiber: 1g
  • Protein: 1g

Ingredients

  • 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

Preparation

  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.
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