A classic Spanish sauce which is usually served at room temperature. There are many variations but mine doesn’t have breadcrumbs as I think they are unnecessary and means this sauce is then gluten free. My own personal twist to this recipe is the addition of ancho chillis from Mexico.This will keep in the fridge for up to 10 days. Soak the Ancho in warm water for 20 mins before you start the recipe or overnightThis is delicious served on the side with fish, with patatas bravas or as in my photo above, as a starter with pardons, mozzarella and chorizo. More recently, we served it topped with jamon Iberico croquetas
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Ingredients
- 100 g roasted red peppers fresh or from a jar
- 50 g toasted almond flakes
- 1 ancho chilli soaked for 1 hour, then seeds and stalk removed
- 3 tbsp olive oil
- 1/2 tsp paprika
- 2 tbsp flat leave parsley chopped
- 2 tsp tomato puree
- splash sherry vinegar
- salt and pepper
Equipment
- Food processor
Instructions
- Put everything in a food processor and pulse until you have a textured paste.
- Taste and adjust the seasoning, adding a dash more vinegar to your taste
- Store in an airtight container in the fridge for up to 5 days
Nutrition
Calories: 201kcalCarbohydrates: 10gProtein: 4gFat: 17gSaturated Fat: 2gTrans Fat: 1gSodium: 352mgPotassium: 310mgFiber: 4gSugar: 4gVitamin A: 2649IUVitamin C: 18mgCalcium: 51mgIron: 1mg
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