Prep 40 mins
Cook 0 mins
traditional Spanish way of making this sauce uses dried spanish chili or nyora, but is hard to obtain outside Spain so Mexican chili is simply substituted for those who want to try it.From The Mediterranean Collection.
- 1 small ancho chili, can also use dried spanish chili aka nyora
- 1 large garlic clove, crushed
- 1⁄4 teaspoon dried chili pepper flakes
- 1 1⁄2 ounces hazelnuts, toasted
- 1 ounce blanched almond, toasted
- 1 large tomatoes, skinned, deseeded and chopped
- 1 tablespoon chopped parsley
- 1 tablespoon red wine vinegar
- 3 1⁄2 fluid ounces extra virgin olive oil
- salt and pepper
- Soak the chilli in warm water for 30 minutes until rehydrated, Drain, pat dry and chop roughly, transfer to a food processor with the garlic, chilli flakes, nuts, tomato and parsley to form a rough paste.
- Blend in the vinegar and enough oil to form a smooth pesto-like paste. Season with salt and pepper to taste. Spoon into a bowl and cover the surface with clingfilm.
- Serve with grilled seafood, paricularly prawns and squid. This sauce can be kept chilled in the refrigerator for up to 4 days.
Absolutely wonderful sauce - and so flavourful! I fried some pieces of salt cod that I had rehydrated (simply dredged in flour and fried in olive oil) and the sauce really made the fish special. Loved the nuts, which blended beautifully with the tomato. Will definitely make this recipe a lot!