2 large red capsicum (bell peppers)
2 tomatoes, halved
1-2 garlic cloves, skin on
200 grams (7 oz) roasted hazelnuts and blanched almonds
1-2 tablepoons of paprika
1/3 cup of extra virgin olive oil
2 tablespoons of red wine vinegar
This sauce works well with any bbq or roasted meat and is beautiful with bbq prawns or calamari.
Hints and Tips
This sauce is a thick consistency so if you prefer the sauce on a the runny side, add more oil whilst processing.
Heat a fan-forced oven to 200C (390F) degrees.
Remove the seeds and membranes from the capsicum and place on a roasting pan skin side up with the tomatoes & garlic.
After 10 min remove the tomatoes & garlic from the oven and allow to cool.
Cook the capsicum for another half hour.
Remove capsicum from the oven and place in a glass bowl and cover with plastic wrap for 15 minutes.
Remove the plastic wrap from bowl and peel off the skin from the capsicum.
Place capsicum, tomato, garlic, nuts and paprika in a food processor and blend until a paste consistency.
With the motor running drizzle in both the olive oil and red wine vinegar.
Store in a sealed container in the refrigerator for 3 days.