Page 6 - ClubLife Weekly 111122

CHEF'S CORNER

G R E E N R O M E S C O S A U C E

Ingredients

Yields 2 Cups

½ cup olive oil
1 medium green bell pepper, cored and cut into 2-inch chunks
1 large poblano chile, stemmed and cut into 2-inch pieces
6 tomatillos, husk removed
2 garlic cloves, peeled
1 small Spanish onion, peeled and quartered
1/4 cup blanched almonds
1/2 cup cilantro leaves
3 teaspoon sherry vinegar
1/2 cup water
1-ounce white bread, crust removed
1 tablespoon sherry vinegar
salt and pepper to taste

Directions

1. Preheat the oven to 400°.
2. On a baking sheet, toss the bell pepper, poblano, onion Notes
and garlic with some of the oil; season with salt and

pepper.
3. Roast for 25 minutes, until softened.
4. Scatter the almonds and bread 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.

Executive Chef

Harold Ramos