Ingredients:
- 3 red peppers
- 4 ripe tomatoes
- 4 garlic cloves, unpeeled
- 75g blanched almonds
- 1 slice stale bread, crusts removed
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- 100ml olive oil
- Salt and black pepper
Instructions:
- Roast the peppers, tomatoes and garlic at 200C for 30 minutes until blistered and soft.
- Cover the peppers and leave to steam for 10 minutes, then peel off the skins and discard the seeds.
- Toast the almonds in a dry pan, then fry the bread in a little of the oil until golden.
- Squeeze the garlic out of its skins and put everything into a food processor with the paprika and vinegar.
- Blitz to a coarse paste, then trickle in the olive oil with the motor running until thick.
- Season to taste and let it sit for an hour before serving.
Good with grilled fish, lamb, or simply with charred spring onions.
Keeps in the fridge for a week; bring back to room temperature before serving.