Romensco Sauce

Place everything in a blender and whiz to form a paste, loosen slightly with a little extra virgin olive oil. Taste and add a little more salt if needed. If too sharp, add a pinch of sugar.

Ingredients

  • 1 large roasted red pepper
  • 1 small onion, roasted
  • 1 fat garlic clove, smashed and roasted
  • 120g slivered almonds or hazelnuts, toasted
  • 80g roasted tomatoes or tomato purée
  • 1 anchovy, chopped
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper