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4.5 oz. (125g) whole blanched almonds
1/4 tsp smoked paprika
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 fresh chili
1.
Place the capsicum, skin side up, on an oven tray under a grill on high heat.
2.
Grill for 5-10 minutes or until the skins are blackened.
3.
Place the blackened capsicum in a bowl and cover with plastic wrap.
4.
Refrigerate the bowl until the contents are cooled.
5.
Remove the capsicum from the bowl, then peel and discard the skins.
6.
Place all the ingredients into the blender.
7.
Start blending on low speed, then gradually increase the speed and add more olive
oil until the desired consistency is reached. You may need to turn the blender off
and unplug it from the power outlet, then scrape down the sides.
8.
Season to taste and serve immediately or store in the fridge in an air tight container
for 2-3 days.
Tip: This recipe is great with barbecued meats or as a sauce for any pasta.
Napolitana Sauce
1 medium brown onion, peeled and quartered
2 garlic cloves
2 tbsp extra virgin olive oil
2 14 oz. (400g) cans diced tomatoes
Handful of fresh herbs, such as thyme, oregano, and basil, or 1 tbsp mixed dried
herbs
