Green Romesco

• 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

1. Preheat the oven to 400.
2. On a baking sheet, toss the bell pepper, poblano and garlic with the oil; season with salt and pepper.
3. Roast for 25 minutes, until softened.
4. Scatter the almonds on top and roast for 8 minutes, until lightly golden.
5. Let cool slightly, then transfer to a food processor with the cilantro, vinegar and water; process to a chunky puree.
6. Season the romesco with salt and pepper and serve.

green bell pepper, poblano chile, garlic, extravirgin olive oil, salt, freshly ground black pepper, almonds, cilantro, sherry vinegar, water

Taken from www.foodandwine.com/recipes/green-romesco (may not work)