Sauce or dip? Sauce or dip?… Either way, it’s nutty, sweet, savoury and more-ish. This is the postbox red Spanish cousin of muhammara. Highly recommended with paprika crisps or roast cauliflower or a grilled pork chop.
- 100g blanched almonds
- Handful breadcrumbs
- 2 red peppers
- 2 garlic cloves
- 1 tbsp sherry vinegar
- 1 tsp smoked paprika
- 50ml olive oil
- Pinch of salt
- Pre-heat the grill to high
- Halve the peppers, remove the seeds and lay skin-side up on a baking tray. Pop the whole garlic cloves beside them
- Grill the peppers and garlic for 15-20 mins until the skin is blackened
- While the peppers blacken, toast the almonds in dry pan for 4-5 mins until golden
- Transfer the peppers to a bowl and cover with a plate. Leave to steam for 10 mins and then peel the skin off
- Peel the papery skin off the garlic cloves
- Put the roasted peppers, almonds, garlic, vinegar, smoked paprika, oil and salt into a bowl and blitz to a chunky paste. Add more oil if you’d like it looser
Sophie cooks 