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Name: Grilled Romesco Sauce
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1 pounds Bell Pepper, Red (about 2 peppers per pound) halved, cored and seeded; .25 pounds Tomatoes, Roma halved; 3 ounce wt Onion, whole trimmed and thinly sliced; 1.25 ounce wt Almonds, raw; 0.50 teaspoons Pepper, Red Chili Flakes (aka Crushed Red Pepper); 1 teaspoons Salt, Kosher or more to taste

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INGREDIENTS

1 pounds Bell Pepper, Red (about 2 peppers per pound) ; halved, cored and seeded
.25 pounds Tomatoes, Roma ; halved
3 ounce wt Onion, whole ; trimmed and thinly sliced
1.25 ounce wt Almonds, raw
0.50 teaspoons Pepper, Red Chili Flakes ; (aka Crushed Red Pepper)
1 teaspoons Salt, Kosher ; or more to taste

Cups

INSTRUCTIONS

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.

Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.

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Nutrition

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Serving Size: 1 Cup (287g)
Recipe Makes: 2 Servings

Calories: 10
Calories from Fat: 1 (10%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1181.7mg		41 %
Potassium 134.6mg		4 %
Total Carbohydrate 2.2g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 1.5g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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