John Myers
Catalan Almond and Pepper Sauce
The perfect catalan almond and pepper sauce recipe with a picture and simple step-by-step instructions.
- 2 piece Tomatoes
- 50 g Peeled almonds
- 2 piece Garlic cloves
- 1 piece Piri piri chili
- 3 piece Grilled pickled red peppers (quarter)
- 3 piece Dried pickled tomatoes
- 0,5 tsp Smoked paprika powder
- 0,5 tsp Cayenne pepper
- 0,5 tsp Cumin seeds
- 1 tsp Sea-Salt
- 2 tsp Sugar
- 100 ml Olive oil
- 1 tbsp White balsamic vinegar
- This extremely tasty sauce is served with grilled leeks in Catalonia, but it also goes well with all other grilled vegetables or poultry.
- For the preparation, put the almonds in a pan without oil and roast them all over, then add the cumin seeds and roast them briefly. Put everything on its side and let cool.
- In the meantime, peel the garlic cloves and remove the stalk from the chilli. Wash the fresh tomatoes, quarter them and remove the stem and seeds.
- The sauce tastes best when it soaks in the refrigerator overnight.
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