I am fairly sure I first had this in Barcelona a few years ago, where the Catalans seem to use it like Irish people use gravy or ketchup. It is a traditional thick, spicy Spanish sauce. This is a cheat recipe because I did not use actual chilli’s, hand roasted (I live in The Netherlands, where the odds of finding a chilli, or an oven to roast it in are slim). Some recipes call for fresh tomatoes, some no tomatoes, some no peppers. This is a mix.
Why do you want to know how to make this?
- It is very quick.
- It keeps in the fridge for a long time.
- It is relatively healthy.
- It goes with a variety of grilled meat, vegetables and fish.
- It goes well with roasted or fried potatoes.
- It can be used as pasta sauce.
- It can be mixed 50/50 with hot water and squeeze of lemon juice to make a nice dressing for grain or pulse salads.
- 100g almonds
- 50g hazelnuts
- 1 roasted red pepper (from a jar is fine)
- 2 teaspoons tomato puree
- 2 tablespoons olive oil
- 2 cloves of garlic
- 1 tablespoon wine/sherry vinegar
- 2 tablespoon breadcrumbs or 1 slice of toasted bread, crushed
- 2 teaspoons paprika (preferably smoked)
- 1-2 teaspoons cayenne pepper (depending on preference)
- Toast the nuts gently in a frying pan some olive oil until golden (be careful, they go from golden to burnt very very quickly).
- Basically just blend all the other ingredients together.
- To warm it up before serving, heat gently in a saucepan with a tablespoon or two of water.