Print
Email
 |
Ingredients
- 1 medium jar grilled red peppers (or grill and peel your own)
- 2-4 cloves garlic (depending on size and taste)
- about 30 toasted almonds
- 3 tbs olive oil
- 2 tbs sherry vinegar (wine vinegar will do at a pinch, but use less to start with)
- 1/2 tsp pimentón picante or chili flakes
- salt (be generous)
View Full Recipe at La Recette du Jour
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 101g | |
| Calories 463 | |
| Calories from Fat 420 | 91% |
| Total Fat 47.87g | 60% |
| Saturated Fat 6.15g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 165mg | 5% |
| Total Carbs 6.37g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.0g | 1% |
| Protein 3.73g | 6% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20is%20a%20messy%20business;%20when%20I%20ate%20them%20in%20a%20restaurant,%20I%20was%20provided%20with%20a%20bib!%3C/p%3E%3Cp%3EIt%E2%80%99s%20an%20uncooked%20sauce%20which%20is%20ridiculously%20easy%20to%20make%20%E2%80%94%20it%20will%20take%20you%20five%20minutes%20if%20you%20use%20a%20jar%20of%20peppers%20and%20a%20food%20processor%20or%20blender.%20I%20used%20the%20method%20in%20this%20video,%20substituting%20salt%20for%20the%20anchovies.%20Anchovies%20are%20not%20traditional,%20and%20they%20make%20the%20sauce%20unsuitable%20for%20vegetarians.%3C/p%3E%3Cp%3EHeat%20the%20olive%20oil%20in%20a%20small%20pan.%20Halve%20or%20quarter%20the%20garlic%20cloves%20and%20saute%20them%20gently,%20for%20maybe%20a%20minute%20%E2%80%94%20they%20should%20not%20brown.%20Set%20aside%20to%20cool%20a%20little.%20Toast%20the%20almonds%20in%20a%20dry%20pan,%20without%20letting%20them%20burn.%20I%20used%20ready-toasted,%20unblanched%20almonds,%20which%20gave%20my%20sauce%20a%20rather%20rustic%20look%20%E2%80%94%20fine%20for%20the%20cal%C3%A7ots%20we%20were%20eating%20it%20with.%20If%20you%20want%20something%20more%20refined,%20without%20black%20specks,%20use%20blanched%20(peeled)%20almonds.%20Drain%20and%20rinse%20the%20peppers.%3C/p%3E%3Cp%3ECombine%20all%20the%20ingredients%20in%20a%20bowl%20(if%20you%E2%80%99re%20using%20a%20stick%20blender)%20or%20the%20food%20processor%20or%20blender.%20Pulse%20at%20first,%20to%20break%20up%20the%20nuts.%20Then%20process%20until%20you%20reach%20the%20desired%20texture%20%E2%80%94%20either%20a%20bit%20lumpy%20like%20mine,%20or%20smoother.%20Taste%20and%20adjust%20seasoning%20%E2%80%94%20you%20might%20want%20a%20bit%20more%20vinegar%20or%20salt,%20or%20if%20it%E2%80%99s%20too%20thin%20you%20can%20add%20more%20almonds.%3C/p%3E%3Cp%3EIdeally,%20set%20aside%20for%20a%20few%20hours%20to%20let%20the%20flavours%20mature,%20but%20it%E2%80%99s%20fine%20served%20straight%20away.%3C/p%3E%3Cp%3ENote:%20you%20can%20add%20a%20couple%20of%20peeled,%20seeded%20tomatoes%20to%20this,%20in%20which%20case%20it%20becomes%20salvitxada.%3C/p%3E){kind=link}