• 15minutes

Rate this recipe:

Nutrition Info . . .

MineralsCopper, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 red peppers

  2. 4 tbsp blanched almonds

  3. 2 tbsp red wine vinegar

  4. 2 tbsp extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. Grill the peppers under a hot grill, turning often, until the skins are blistered and charred all over. Remove with tongs, place in a bowl and cover. Leave for 5-10 minutes to cool while the steam lifts the skins.

  2. Meanwhile, in a dry frying pan, toast the almonds, stirring often until they are pale brown. Remove to a bowl to cool.

  3. Peel and discard the skins of the peppers and remove the seeds and core.

  4. Place the flesh in a blender with the toasted almonds, vinegar, olive oil and some sea salt and freshly ground black pepper. Pulse to combine, making sure the sauce still has some texture.


Send feedback