A deliciously simple red pepper and almond sauce from Catalonia, where fishermen would make it to serve with grilled fish for simple after work suppers.
It goes nicely with simple, fresh foods that need something to tie them together and add richness. When I was a private chef I used to make it to serve with grilled sea bass and asparagus. I also love it with vegetables as a side dish. In this picture I served it with baked cauliflower, rocket, sautéed spinach and lots of fresh basil. Some fried capers would have been nice in there too.
2 red peppers -either from a tin, or grilled and with the skins removed
150g toasted almonds
4 sun-dried tomatoes
1 clove garlic
3 tbsp extra virgin olive oil
1 tbsp sherry/ red wine vinegar
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp maple syrup
Blend all ingredients together in a food processor and season to combine.
Serve at room temperature, with hot roasted vegetables fresh from the oven.