This Spanish sauce is wonderful on grilled veggies and meats, or as a dip with bread, crackers or crudites.
- 2 large red capsicum (or a 400g jar of roasted capsicum)
- ½ cup raw or roasted almonds (unsalted)
- 3 cloves cloves garlic, roughly crushed
- 1 tablespoon sherry or red wine vinegar
- 1 teaspoon smoked paprika (or sweet, if you don’t have smoked)
- 1 teaspoon flaky salt
- ½ cup extra virgin olive oil
Put everything except the olive oil in a blender, Thermomix or food processor and increase speed until the ingredients are blended. Drizzle in the olive oil in a steady thin stream until the sauce has the consistency you like (chunky or creamy). Taste for seasoning. Will keep in an airtight container for 10 days in the fridge. You can make it nut free by leaving out the almonds (the sauce in the photo is a nut free version).
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