Grilled Romesco Sauce

Ingredients

• 0.3 cup almonds raw
• 0.5 teaspoon pepper red crushed
• 0.5  onion sliced (medium)
• 2 large bell peppers red cored halved seeded (large)
• 30 servings salt 
• 1 large tomatoes halved (large)

Equipment

• blender
• grill
• aluminum foil

Directions

1. Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.
2. Transfer the vegetables to a blender.
3. Add the almonds and crushed red pepper and puree. Season with salt and serve.