Pepper & tomato sauce
Ingredients
for 350 g
1 glass | roasted peppers in oil (approx. 290 g), drained, oil retained |
70 g | dried tomatoes in oil (e.g. Pomodori perino della puglia), drained |
50 g | flaked almonds, roasted |
1 | garlic clove, coarsely chopped |
2 tbsp | sherry vinegar or red wine vinegar |
½ tsp | smoked paprika |
¼ tsp | cayenne pepper |
½ tsp | salt |
How it's done
Pepper & tomato sauce
Place the peppers and 3 tbsp of the retained oil in a blending cup along with the remaining ingredients, blend until smooth.
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