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.