Romesco sauce
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.

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.