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Spicy capsicum sauce (or salbitxada)

May 6, 2012

I don’t have a photo of this, so imagine something orange, saucy and delicious. We have taken to using this on just about anything – in pumpkin soup, in vegetable soup, on sandwiches, as a pasta sauce with goats cheese and as a base for pizza. There’s nothing it isn’t great on. 

  • 1 red capsicum
  • 2 red chillies
  • 5 garlic cloves, skin on
  • 40g toasted almonds
  • 4 tomatoes (I’ve found tinned actually makes a nicer richer sauce than fresh)
  • 2 tsp white vinegar
  • 1tsp salt or to taste
  • 2tsp olive oil
  • a few coriander leaves

Roast the capsicum, garlic and chillies then remove the skin. Blend the almonds until finely ground, then add the remaining ingredients and blend until smooth. 

(Originally an Ottolenghi recipe, but with some modifications). 

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