A Spanish red pepper and almond sauce from Catalonia. I first had this a few weeks with hake at Rockfish in Poole several weeks ago. When I made my own, it makes quite a lot for one person, and I've ended up eating it a variety of ways - as a pasta sauce, on sourdough toast, stirred into a salad, and as a dip - all equally good.
Serves 4, as a pasta sauce
200g roasted red peppers
100g almonds
100g almonds
1 garlic clove
1 tbsp sherry or apple cider vinegar
1 tsp smoked paprika
50ml olive oil
Simply blitz everything together in a food processor to a hummus like consistency, I didn't add any vinegar as the jar of roasted red peppers I used was quite vinegary. Season to taste.
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