A classic sauce from Spain from the Catalonia region according to our internet research. We first tasted this in Bodega in Bangsar, KL (see post - Go Tapas). It was served with grilled asparagus. It is normally serve with grilled veggie, fish or meat. Haven't give it a try yet but think it will go very well with pasta and also as sandwich spread. My sister, Mui took some of the sauce home after dinner and used it the next day as a dip for cucumber, carrots and celery!
Liked the sauce - it has a very subtle taste - sweet at first taste, then comes the nuttiness and finally the slight hint of heat. We first tried a recipe found in the internet but was not very satisfied with the result. Then ppc brought back this foodie magazine (lots of other yummy recipes inside!) and there we found yet another recipe for the sauce and we gave it a try...
The recipe given in the magazine
Our home-made sauce
Very please with the published recipe because we followed it closely and it turned out really good!!
Served it with grilled steak and potatoes wedges. We arranged the dish to look just like in the magazine for photo shooting...
Give it a try, it's well worth the effort.
Here is the recipe, our credit to Janine Ratcliffe and the magazine -'Olive'.
1 red pepper, quartered, seeds and stalk removed
1 red chilli, halved and seeded
1/2 red onion, cut into wedges
1 clove garlic
1 large tomato, quartered and seeded
3 tablespoon olive oil
1 tablespoon almond, blanched and toasted
1/2 slice white bread, crust removed, cubed and toasted
1 tablespoon red wine vinegar
4-5 sirloin steaks
1) Heat oven to 200c. Place pepper, chili and onion in a roasting tray, drizzle with oil, season and cook in oven for15 minutes. Add garlic and tomato, toss and roast for another 10-15 minutes or until softened.
2) Skin the pepper, chilli and tomato (this is not mentioned in the recipe but assumed that has to be done unless one wants to deal with the taste of the skin in the sauce). Put all the roasted veg in a blender with the almonds and bread and whizz to a paste then add vinegar and drizzle the 3 tablespoon of olive oil slowing into the blender as it continue to work the mixture into a creamy consistency. Season to taste.
3) Griddle (char grill) the steaks for 2-3 minutes each side for medium-rare.
Note: Alternatively - pepper and chilli can be roasted whole over the stove fire until blackened then peel and seeded, and tomato (peeled and seeded), garlic and onion can be toss in a hot pan with a little oil and seasoning until nicely caramelised.