Romesco Verde

The carb-infused Spanish sauce went green!

Ingredients

3 medium russet potatoes, peeled and cubed

3 teaspoons salt

1 teaspoon onion powder

6 tablespoons butter

4 cups chopped kale

1/2 teaspoon black pepper

1 cup chopped scallions

3 teaspoons minced garlic

1 cup half and half

Instructions

1. Preheat oven to 400F. In a bowl, drizzle tomatillos and poblano with 1 tablespoon of olive oil, coating all sides. Transfer to a parchment lined baking sheet and roast for 15 minutes.

2. Add garlic cloves to the baking sheet and roast an additional 10 minutes.

3. Add pumpkin seeds to the baking sheet and roast an additional 2-3 minutes, watching carefully that the seeds don’t over-toast.

4. Remove baking sheet from the oven. Transfer poblano to a bowl and, once cooled, peel off as much of the skin as you can.

5. Slightly blacken the tortilla on a gas burner or grill; tear into a few pieces.

6. Transfer tomatillos, poblano, garlic, pumpkin seeds and tortilla pieces to the bowl of a food processor and pulse to combine. To the mixture, add remaining tablespoon of olive oil, vinegar and salt.

7. Process until a thick, rough paste forms, scraping down the sides, as needed. Add more vinegar, olive oil, and salt, as desired.

Print

With ImageWithout Image

Romesco Verde

Yield: 2

Author: Dink Cuisine

Prep time: 10 MinCook time: 28 MinTotal time: 38 Min

The carb-infused Spanish sauce went green!

Ingredients

• 5 ounces tomatillos, husked and rinsed
• 1 poblano pepper
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves
• 1/4 cup pumpkin seeds
• 1 corn tortilla
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 400F. In a bowl, drizzle tomatillos and poblano with 1 tablespoon of olive oil, coating all sides. Transfer to a parchment lined baking sheet and roast for 15 minutes.
2. Add garlic cloves to the baking sheet and roast an additional 10 minutes.
3. Add pumpkin seeds to the baking sheet and roast an additional 2-3 minutes, watching carefully that the seeds don’t over-toast.
4. Remove baking sheet from the oven. Transfer poblano to a bowl and, once cooled, peel off as much of the skin as you can.
5. Slightly blacken the tortilla on a gas burner or grill; tear into a few pieces.
6. Transfer tomatillos, poblano, garlic, pumpkin seeds and tortilla pieces to the bowl of a food processor and pulse to combine. To the mixture, add remaining tablespoon of olive oil, vinegar and salt.
7. Process until a thick, rough paste forms, scraping down the sides, as needed. Add more vinegar, olive oil, and salt, as desired.

---

Check out some of my other creations:

DINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

Be the first to find out about my new recipes!