This Spanish sauce made from grilled bell peppers, tomatoes and garlic packs a real punch in the flavour department. It is smokey, spicy and a little bit tart, fitting perfectly with grilled vegetables and meats. You can also eat the sauce with French Fries instead of regular ketchup or dip some tortilla chips into it. Traditionally made with roasted almonds this recipe is nut free, using olive oil roasted bread to thicken the sauce much like salmorejo or gazpacho.
• 3 red bell peppers
• 2 beef tomatoes
• 3 cloves of garlic
• olive oil
• 2 slices of bread
• Black pepper
• Red wine vinegar
1. Preheat the oven to 220 °C.
2. Put the bell peppers, tomatoes and garlic into an oven dish. There is no need to peel them or to remove the stalks. Drizzle some olive oil them and roast them in the oven until soft and charred. Leave them to cool a little until you can comfortably handle them, then remove the skin, stalks and seeds. Put them together with the released juices from the oven dish into a food processor and blend until smooth.
3. Meanwhile remove the crust from the bread, cut it into small cubes and roast it in a pan with some olive oil.
4. Add the bread to the food processor and once again blend until smooth.
5. Season the sauce with some salt, black pepper, red wine vinegar and a tablespoon of olive oil to taste.