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June 1, 2018

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Verdesco aka Green Romesco

April 12, 2018

Last year I made the bold claim that romesco was offically my, "2017 Sauce of the Year." Well, it's 2018 now, and I'm still devouring this dip by the heaping spoonful, except this year I've turned it GREEN.  I've even coined my own name for this green iteration.  Are you ready for this?... I've dubbed it, Verdesco!!!  Get it? Verde-romesco.... Verdesco.  I think we could make this a thing.  However, I'm not sure the internet is quite ready for all these super green, super spicy peppers.  Verdesco is not for those that order their salsa mild.  Snoooooozefest. 



You know what I love about eating spicy foods?  Upper lip sweat, a racing heart, and burning extra calories.  JK... but really.  This sauce is so spicy it's nutty.  No, actually it is nutty, it contains a cup of delicious toasted almonds.  Or if you're like me you'll sub in the almond pulp that's leftover after making your own homemade almond milk.  Scroll down and you'll see a pic.  There's nothing like a kitchen twofer.  I buy all my nuts and seeds from a company called, Terrasoul who source high-quality superfoods at very reasonable prices. 



When I whipped up this batch recently I served it alongside fresh raw veggies, as well as sweet potato and plantain chips.  However, days later we were still spooning it over grilled steaks and using it as a marinade for halibut.  ZOMG so good. 





All in all, I think my red version is still my fave to eat as a straight-up dip with chips or crudité.  While the green version is better as an accompaniment to grilled proteins.  But honestly both are delicious and bursting with flavor. 



Please note, if you plan on serving verdesco at a party for friends make sure to give them a heads up that it is NOT guacamole, or else they'll be in for a spicy surprise! 




Please let me know which you like better the green or red?!  Also, what are some of your fave recipes that you've adapted or added a new twist to recently?  Please share in the comments below.  I love keeping my kitchen game fresh with funky swap-outs.



Verdesco (aka Green Romesco) 




Large assortment of green peppers (I used 2 green bell peppers, 1 poblano, 2 Anaheims, 2 serranos, and 2 jalapeños) roasted, peeled, seeds and membranes removed   

7 tomatillos, papery skins removed 

1 whole head of roasted garlic* (note: I love the addition of roasted garlic in this recipe, but if you're in a hurry, three cloves of raw garlic will do fine)  

1 cup toasted Terrasoul almonds, or if you have leftover almond meal from almond milk, use that here  

2 tablespoons chopped cilantro 

1 teaspoon smoked paprika (or regular if you don't have smoked) 

3 tablespoons sherry vinegar

1/2 cup extra virgin olive oil, as needed

salt and pepper to taste


*For the roasted garlic, see note above 


  1. Preheat your oven to 400°F. (A toaster oven works great for this too.)

  2. Peel and discard the papery outer layers of the whole garlic bulb, leaving intact the skins of the individual cloves of garlic. Using a sharp knife, cut 1/4 to a 1/2 inch from the top of cloves, exposing the individual cloves of garlic.

  3. Drizzle a couple teaspoons of olive oil over each exposed head.Wrap the whole bulb with aluminum foil. Place cut side up in a muffin tin or I place it directly on my one rack. 

  4. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

  5. Allow the garlic to cool enough so you can touch it without burning yourself. Use a small paring knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.


For the Verdesco


  1. Preheat your broiler and line a baking dish with parchment paper.  (Alternately you may also grill your peppers and tomatillos on a BBQ)  

  2. Arrange peppers and tomatillos in the dish and place under the broiler at the highest setting.

  3. Broil for two to four minutes, until charred on one side.

  4. Turn over and broil on all sides for two to four more minutes or until charred. 

  5. Remove from the heat, transfer to a glass bowl with a lid and allow to cool.  

  6. Peel and remove the membranes, core and discard seeds from all peppers and tomatillos. 

  7. Add all above ingredients to a food processor fitted with a steel blade. 

  8. Puree till smooth. 

  9. Taste and adjust seasoning, adding more salt or chili as desired.


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