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people as an accompanimentEasy
Another versatile sauce – serve with calçots when in season or other grilled allium or barbecued poultry.
Scald the peppers by holding them directly over a naked flame (use a pair of kitchen tongs) until they are all blackened on the outside. Transfer to a bowl, cover with cling film and leave to cool.
Once the peppers have cooled enough to handle, peel, deseed and roughly chop them. Roughly chop the tomatoes, chilli and garlic. Heat a splash of the olive oil in a saucepan over a medium heat, add the peppers, tomatoes, chilli, garlic and paprika and
Just before serving, stir the almond and breadcrumb mixture into the chilled red pepper sauce.