Charred Scallion Romesco

Charred scallion romesco blends smoky scallions, roasted peppers, almonds, tomato, garlic, and sherry vinegar into a coarse sauce in 20 minutes.

Prep: 10 min · Cook: 10 min · Yield: 6 · Method: Stovetop

Ingredients

• 6 scallions
• 2 roasted red peppers
• 0.5 cup almonds
• 1 medium tomato
• 1 clove garlic
• 1 tablespoon sherry vinegar
• 0.25 cup olive oil
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Trim the scallions, separating the white and green portions if desired. Pat them dry. (about 3 min)
2. Heat a dry skillet over medium-high heat. Add the scallions and cook, turning occasionally, until charred in spots and smoky, 4 to 5 minutes. Transfer to a plate. (about 5 min) — medium-high
3. Add the almonds to the same skillet and toast, stirring often, until fragrant and lightly golden, 2 to 3 minutes. Remove from the heat and cool briefly. (about 3 min) — medium
4. Combine the charred scallions, roasted red peppers, tomato, garlic, sherry vinegar, olive oil, salt, pepper, and toasted almonds in a food processor. (about 2 min)
5. Blend in short pulses until the mixture forms a coarse sauce, scraping down the bowl once or twice. Taste and adjust salt or vinegar. (about 2 min)
6. Serve the romesco with roasted or raw vegetables, fish, or cooked meat.