The flavors of Spain come to life in a creamy roasted red pepper sauce, paired with sweet peppers and almonds. As versatile as it is striking, this sauce can be used as a spread — on hamburgers or a nice toasted bread — or as a dip for grilled chicken, vegetables and seafood.
Ingredients
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150 milliliters of extra virgin olive oil
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1 slice of white bread
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1 red pepper, roasted, peeled and seeded
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1 tomato, peeled, seeded and cut into pieces
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1 Teaspoon Minced Garlic
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100 grams of almonds
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1/2 teaspoon Chilli Grain
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2 tablespoons paprika
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1/4 teaspoon Black Pepper Mill
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1/2 teaspoon Salt Mill
Preparation Method
- Heat 2 tablespoons of the oil in a small skillet. Fry the bread until golden, turning once.
- Place the pepper, tomato and garlic in a food processor, put the lid on and grind at high speed for 30 seconds.
- Add the almonds, bread, spices, seasonings and vinegar.
- With the robot running, at medium speed, gradually add the oil and then mix at high speed, until a smooth mixture is obtained.
- Refrigerate for at least 30 minutes for flavors to develop or until ready to serve.
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