This Spanish sauce, is tomato and roasted capsicum based with garlic and nuts - a little like pesto. You can serve it with meat, fish or vegeteables.
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- 20 mins cooking
- Serves 6, Makes 1 cup
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Ingredients
- ⅓ cup blanched almonds
- 140 grams drained bottled fire roasted capsicum
- 1 chopped clove garlic, ,
- 1 teaspoon smoked paprika
- ½ teaspoon chilli flakes
- 1 tablespoon sherry vinegar
- ¼ cup extra virgin olive oil
- 2 tablespoons sour cream
Method
- 1Preheat oven to 180°C/350°F.
- 2Roast almonds on an oven tray 10 minutes or until lightly browned. Cool.
- 3Process nuts with capsicum, garlic, paprika, chilli flakes and vinegar until smooth. With motor operating, gradually add olive oil until combined.
- 4Transfer to a bowl; season. Swirl with sour cream.
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