How come Romesco isn’t as common as queso or guac? I ask because it’s that good. Usually made by roasting a ton of peppers and toasting nuts, I give you a head start by using a jar of peppers and that can of salted roasted almonds you just might have left over from your last Below Deck viewing party. Serve shmeared under thin-cut chickie breasts, then use the rest as a dip with crudités for your next Below Deck viewing party. I see a delicious loop forming…
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