This green chili and pistachio Romesco sauce is such a delicious variation of a traditional Romesco sauce. It has all the goodness I love from a traditional Romesco sauce but with a few flavor tweaks, like a little more heat from the roasted green chili peppers and a subtle nuttiness from the pistachios.
This sauce goes great with grilled meats, grilled or fresh vegetables or even just to dip bread in and enjoy. It’s flavor packed and so delicious!
I have it served here with some smoked chicken thighs that are seasoned with a sweet and smoky BBQ seasoning, pan blistered tomatoes, toasted sour dough bread that I drizzled with some olive oil. I also have some grilled zucchini on the side that I dipped in the Romesco sauce as well. I can tell you that I used that sour dough to mop up the plate so it was totally clean when I finished. So good.
What you need to make green chili and pistachio Romesco:
Makes roughly 1 1/2 cups sauce
- 3/4 cup roasted green chilies
- 1/2 cup pistachios
- 1 teaspoon smoked paprika
- 1/2 cup fresh tomatoes
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoons salt
- Pinch black pepper
- 3 tablespoons olive oil
Instructions
- In a blender or food processor, add roasted chili peppers, pistachios, smoked paprika, tomatoes, garlic, red wine vinegar, salt, pepper and olive oil.
- Pulse until the mixture is blended well and to desired constancy, I like it smooth with just a touch of texture.
- Store in the refrigerator for 1-2 weeks or freeze.
Green Chili and Pistachio Romesco
Ingredients
- 3/4 cup roasted green chilies
- 1/2 cup pistachios
- 1 teaspoon smoked paprika
- 1/2 cup fresh tomatoes
- 1 clove garlic
- 2 tablespoons red wine vinegar
- 1/2 teaspoons salt
- Pinch black pepper
- 3 tablespoons olive oil
Instructions
- In a blender or food processor, add roasted chili peppers, pistachios, smoked paprika, tomatoes, garlic, red wine vinegar, salt, pepper and olive oil.
- Pulse until the mixture is blended well and to desired constancy, I like it smooth with just a touch of texture.
- Store in the refrigerator for 1-2 weeks or freeze.
