Classic Spanish Romesco Sauce adds bold flavor and color to simply grilled lamb chops.
Cut bell pepper in half lengthwise, discarding seeds and membranes. Place bell pepper and tomato halves, skin sides up, on a foil-lined baking sheet. Broil 12 minutes or until skin blackens.
Place bell pepper and tomato in a zip-top plastic bag; seal, and let stand 15 minutes. Peel bell pepper and tomato.
Place bell pepper, tomato, almonds, and next 3 ingredients in a blender; blend until smooth. Season with salt and pepper.
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