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A
robust Spanish sauce made from a pureed mix of grilled red
peppers, toasted almonds, garlic, chili, red wine vinegar
and olive oil. This delicious and versatile sauce can be drizzled
over grilled fish, chicken, seafood or vegetables; used as
a salad dressing, dip or spread; stirred into stews to add
richness and color; and it makes a wonderful pasta sauce.
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| 1
red pepper (capsicum)—deseeded and quartered |
| ½
cup flaked almonds |
| 1/3
cup extra
virgin olive oil |
| 2
tablespoons red wine vinegar |
| 1
tablespoon water |
| 1
clove garlic—roughly chopped |
| ½
teaspoon salt |
| ¼
teaspoon freshly ground black pepper |
| 1
small red chili, deseeded and chopped (or ½ teaspoon
chili powder) |
PLACE
the red pepper (skin side up) under a hot oven broiler (griller)
for around 10 minutes or until the skin blackens all over.
REMOVE and cover the charred peppers with a clean dish towel
or plastic wrap for 5 minutes to allow the steam to loosen
the skin from the pepper flesh. WHILE the peppers cool, place
the flaked almonds in a frying pan and toast over a gentle
heat until golden brown, stirring regularly so they don't
burn. PEEL off the blackened skins and roughly cut the pepper
flesh into pieces. PLACE the roasted pepper, toasted almonds,
and remaining ingredients in a blender or food processor and
blend until smooth.
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