This delicious paste originating from Catalonia is typically eaten with fish. We eat it on everything! Great with lamb or steak. Good spread on a cheese snack or mixed in with mayo to make a red aioli.

Here goes – this makes quite a large batch, about a litre

1 large jar roasted red bell or use mild chilli peppers, I use a jar of Mama Lil’s, oil included

10 garlic cloves, smashed and toasted (I use an entire small bulb and don’t always toast the garlic)

1 cup toasted slivered almonds, hazelnuts or pine nuts or stale white bread works to, crusts cut off if preferred

1 cup tomato purée or paste
Add 1/4 tin boiling water using rinse of tomato can to use every last bit

1/4 cup of your favourite BBQ marinade

1 bunch chopped flat-leaf parsley, cilantro, basil or any fresh herbs you have (I use mint with fish/lamb)

1 bunch chives or scallions

1 red onion, chopped

1 tsp Chipotle pepper powder

2 tablespoons Sherry vinegar or apple cider

1 tblsp smoked paprika

1 smoked poblano pepper (if you have, but not necessary)

1/2 teaspoon cayenne pepper (leave out if using Mama Lills for less spicy or not if you like a kick)

10 pitted olives (leave out the BBQ sauce if you add these)

1 tsp onion powder

1 cup olive oil

Ground sea salt to tate

Ground black pepper to taste

Blend ingredients in a food processor until smooth.

With motor running, slowly add oil; process until completely smooth. Season to taste.

Keeps well in sealed jars in the fridge, just cover with a drizzle of olive oil in the top and chill, keeps for up to 2 months in the fridge.