Piquillo Pepper Sauce

Name: Piquillo Pepper Sauce
Yield: Serves 4
Ingredients: 4 tablespoons extra virgin olive oil; 1½ tablespoons good-quality red wine vinegar; sea salt and black pepper; sea salt and black pepper; 1 teaspoon fresh thyme leaves; 1 garlic clove; 1 × 390 g tin piquillo peppers; 3 salted anchovy fillets (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We serve piquillo pepper sauce with asparagus, but it is also good with grilled lamb or fish. It can be made with or without salted anchovies.

Ingredients

1 garlic clove
1 teaspoon fresh thyme leaves
3 salted anchovy fillets (optional)

Fish course
Sauce
Pescatarian
Gluten-free

Method

In a mortar and pestle, crush the garlic and thyme with a good pinch of salt until a greenish paste is formed. If you are using anchovy fillets, pound in with the garlic until smooth. Place the piquillo peppers in a food processor with their juice and pulse until totally smooth. Now add the garlic, anchovies (if using), vinegar and olive oil, and season with salt and pepper to taste.