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This spicy Catalan sauce is thickened with ground almonds and bread. It's served in Spain with a type of grilled onion, but you can serve it with any grilled vegetables, chicken or fish, or even as a dip with chunky chips. If you can't find dried bell peppers, substitute 100g chargrilled red peppers (try bottled pimientos del piquillo), which don't need to be soaked. Just chop and add along with the chilli, garlic and bread.
Makes: 450g (enough for 6-8 people)
This recipe was first published in December 2002.