This is the most delicious sauce that combines peppers, tomatoes and toasted almonds. A really versatile sauce, it can be served with griddled vegetables, haloumi, chicken or fish.
Traditionally made in Spain with Nora peppers, this recipe uses roasted red peppers, which are more accessible, but do give a slightly different flavour.
I've used blanched almonds, although hazelnuts are often used, or a combination of the two. If you can't find blanched almonds, then you can blanch them yourself, but peeling them is a labour of love!
The amount of garlic varies wildly across recipes, with some using just a single clove and others a whole head. I roast half a head, use 2 cloves and then adjust to taste.
200g red peppers
250g ripe tomatoes
50g blanched almonds
50g white bread (preferably stale)
½ head of garlic
1 tablespoon of sherry vinegar
1 teaspoon of smoked paprika
50ml Olive oil
Seasoning