Romesco Sauce

Preheat oven to 425ºF. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a large bowl, combine bell peppers, poblano peppers, Serrano pepper, garlic, and tomatoes. Add 2 tablespoons olive oil, salt and pepper to taste. Toss to combine. Put everything on prepared baking sheet and roast in the oven for 25-30 minutes until soft, fragrant and roasted to perfection. Let cool for about 10-15 minutes.

Put roasted vegetables in a food processor. Add almonds, lemon juice, bread, salt, rosemary, thyme, cayenne, paprika and remaining olive oil. Pulse until smooth. Voila! Wasn’t that simple? And it’s absolutely scrumptious.

Serve over pasta, as a dip for vegetables, as a pizza sauce, as a topping for chicken or fish, or tossed with roasted shrimp. So many possibilities!