Grilled mexican green onions with Romesco sauce recipe
For the Sauce:
Roast the tomatoes and the garlic headuntil charred, once ready remove and peel. Place in a mortar or food processor.
Add everything except the Extra Virgin Olive Oil from Spain, pimento and vinegar in a mortar or food processor and puree until a fine texture, remove add extra virgin olive olive oil, pimento and vinegar.
Place the green onions on top of the grill and cook until completely charred, place in a bowl and cover.
Peel the onions from top to bottom and dip into the sauce.