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6
people as an accompanimentEasy
By William Lander, Shaun Searley and Daniel Morgenthau
Published 2019
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.
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