I developed this recipe many years ago as a dip to go with some shrimp & sausage skewers but I have served this with numerous dishes. My version of this classic Spanish condiment can go with so many foods, like fish, chicken and beef. You can also spread it on sandwiches like for leftover turkey this coming Thanksgiving or use it as a topping for bruschetta. I love versatile recipes, be as creative as you can with this tangy, crunchy sauce with a bit of spice.
Ingredients
1 14.5 oz. can of fire roasted chopped tomatoes
½ of a 5.75 oz. can of El Pato tomato sauce
1 8 oz. jar of roasted red bell peppers, drained
3 cloves of garlic cut in half
½ cup of roasted smoked almonds
1 teaspoon kosher salt
¼ cup of olive oil
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
½ teaspoon black pepper
3 tablespoons sherry vinegar
Directions
- Preheat oven to 350 degrees F
- Mix all ingredients together in a medium bowl and pour into an 8X8 baking dish
- Place in the oven uncovered and roast for about 30 minutes, stirring half way through, making sure there is a bit of dark brown char on the top of the sauce, you may want to broil the last 4 minutes of cooking to ensure that there is enough areas with a dark brown char.
- Take out of oven and let cool, pour into food processor and blend until smooth, it may be a bit chunky because of the almonds, but that’s okay.
Yield: makes about 3 cups
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