Hailing from Catalonia, this rich garlicky pepper and nut sauce is extremely dollapable (that is a word) and works on all manner of things. Its a great a dip, a spread for toast, with a grain salad or on top of white fish, chicken or halloumi. This was my first time making the sauce, after finding myself with some peppers and bread to use up. We had it with a halloumi, green bean and new potato warm salad.
I’ve simplified the recipe, as the methods I came across were high on the faff level, and I wanted to eat dinner! This takes around 40 minutes to make, although if you roast the peppers a day in advance you can whip it up in 10 minutes. I’m picturing its next use in a toasted cheese sandwich.
- 2 x red bell peppers or 200g mini chiquino peppers
- 1 large slice of sourdough or country style bread
- ½ onion, diced
- 2 cloves of garlic, peeled
- 75g blanched almonds
- 1 heaped teaspoon of hot smoked paprika
- 1 tbsp red wine vinegar
- olive oil
- salt and pepper
- Cook the peppers. Put these on an oiled baking tray and roast on a high heat for 30 minutes (turn once half way) until the skin is slightly charred. Once out of the oven immediately wrap in cling film and set aside. Keep an eye on them in the oven, they can burn quickly depending on your oven!
- Whilst the peppers cook, dice up your bread and fry it in a large saucepan with a generous amount of olive oil, until crisp. Transfer to a food processor.
- Fry your onion until soft in the same saucepan, transfer to the processor.
- Add the almonds, garlic, paprika, red wine vinegar to the processor.
- Once your peppers are cooled and very soft, remove the stalks and seeds and add to the processor.
- You can remove the skin but I don't bother.
- Pulse in the processor until you have a thick sauce with texture.
- Season to taste and add a little oil to loosen and provide a glossy finish.