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Author:This Mess Is Ours
Yield:1 1/2 cups1x
Ingredients
Scale
1 medium green bell pepper, cored and cut into chunks
1 large jalapeno, stemmed, seeds removed, and cut into chunks
1 large poblano pepper, stemmed, and cut into chunks
2 garlic cloves, peeled and halved
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup raw slivered almonds
1/2 cup cilantro leaves
1 teaspoon sherry vinegar
1/2 cup water
Instructions
Preheat the oven to 400°F.
On a large baking sheet combine the bell pepper, jalapeno, poblano, garlic, olive oil, salt, and pepper. Toss to coat and roast in the oven for 25 minutes.
Toss the almonds on top of the peppers and roast for an additional 6-8 minutes until the almonds are golden brown. Remove from the oven and let cool slightly.
In the bowl of a food processor fitted with the "S" blade combine the roasted peppers and almonds, cilantro, vinegar, and water. Process to a chunky puree.
Sauce can be stored in the refrigerator in an airtight container for up to 4 days.
