ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Romesco

Yield Makes 2 cups
Harissa is a spicy chile paste. You can substitute 1 seeded jalapeño chile, and 1/4 teaspoon each of ground cumin and ground coriander.

Ingredients

  • 4 red bell peppers, halved lengthwise and seeded
  • 2 plum tomatoes, halved lengthwise
  • 2 tablespoons sliced almonds
  • 1 tablespoon harissa
  • 1 teaspoon chopped garlic
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 cup extra-virgin olive oil
  • 1 tablespoon sherry vinegar
  • Salt
  • Freshly ground black pepper

How to Make It

  1. Place pepper halves, skin-side up, on a foil-lined baking sheet. Broil, 5 inches from heat, 10 minutes or until skins are blistered and blackened. Let stand 5 minutes, peel, and set aside.

  2. Place tomato halves on a foil-lined baking sheet. Bake at 400° for 15 minutes or until tender; set aside.

  3. Place almonds on a baking sheet, and bake at 400° for 3 minutes or until toasted.

  4. Process roasted vegetables, almonds, and next 4 ingredients in a food processor until smooth. Add olive oil and vinegar; process until well blended. Season to taste with salt and pepper.

Primo, Rockland, Maine