Spring and last week the daytime temperature in London came close to freezing. One day it even snowed for an hour; I couldn’t tell you which as they are all, more or less, the same. This sauce packs some welcome heat and goes well with the pork neck recipe that follows.
Makes 2 jars & refrigerated, keeps for a week.
Ingredients:
- 70g blanched almonds
- 6 garlic cloves, peeled
- 2-inch left over sourdough, dried out, torn into chunks
- 100ml extra virgin olive oil
- 200g whole piquillo peppers
- 1 x 400g tin chopped tomatoes
- 3 tbsp. Jerez vinegar
- tsp. hot smoked paprika
- ½ tsp Maldon salt
Instructions:
- In a non-stick pan, add a little of the olive oil and in batches, toast the almonds, then the garlic cloves and then the chunks of bread; when each batch is done, tip the contents into a blender
- Add the Navarra peppers to the mix and give it all a whizz
- Now add the remaining ingredients and blend to the consistency you like
FU2020 