Catalan Red Pepper Sauce

Introduced to Europe by the Spanish conquistadores, red peppers are ardent contributors to Spanish-influenced sauces. Kitchens in the Pays catalan are redolent with the smell of cooking capsicums, in all their varieties: sweet bell peppers both round and long, dried peppers such as the plum-shaped romesco, sweet ñoras and the dusky, smoky choricero, pébrines (hot bird peppers) and ground peppers like cayenne, paprika – hot, sweet or smoked – chilli powder