I’m not one to use sauces, I season everything with olive oil, but this one I tried years ago on an asparagus salad and has been a favourite ever since. The recipe is often made with tomatoes instead of peppers, feel free to use them if that’s what you have.

Ingredients (1 1/2 cup):

1 extra large red bell pepper or 2 medium ones, deseeded and cut in half

1 medium onion, cut into thick wedges

2 garlic cloves

1/4 cup E.V.Olive oil

1/4 cup water

1/2 cup roasted almonds or hazelnuts

1 tbsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chilli flakes

1 tbsp cider vinegar

1/4 cup fresh parsley, chopped

salt to taste

Preheat the oven to 180’ and roast the pepper and the onion until tender, about 30 minutes.

Let it cool then blend in a food processor with all the other ingredients except the parsley.

Delicious served on fish, meat and vegetables!