A collage of four images: tinned peppers and rice, jars of grains and dried chillies, chopped herbs and vegetables in a food processor, and a plated dish with vegetables, cheese, and edible flowers.

A classic Spanish sauce which is usually served at room temperature. There are many variations but mine doesn’t have breadcrumbs as I think they are unnecessary and means this sauce is then gluten free. My own personal twist to this recipe is the addition of ancho chillis from Mexico.

This will keep in the fridge for up to 10 days. Soak the Ancho in warm water for 20 mins before you start the recipe or overnight

This is delicious served on the side with fish, with patatas bravas or as in my photo above, as a starter with pardons, mozzarella and chorizo. More recently, we served it topped with jamon Iberico croquetas

You will need a mini processor

Serves 4

100g of red peppers either roasted by you or from a tin

50g toasted almond flakes (you can also do half hazelnut and half almonds)

1 Ancho Chilli, soaked for 1 hour then seeds and stalk removed

3 tbsp olive oil

½ tsp paprika (whichever type you have, but ideally sweet)

2 tbsp chopped flat leaf parsley

2 tsp tomato puree

splash of sherry vinegar

salt and pepper

Pop everything into a food processor and pulse until you have a textured paste. Taste and adjust the seasoning. You may want a touch more vinegar or salt and pepper

A few serving suggestions...