Photo by Tam West
The recipe for this Spanish capsicum and almond sauce comes from Sarah Ginella and Nico Mendez of the Barulho bistro in Parnell. It is perfect for serving over their moqueca, a Brazilian fish soup/stew.
- Blend all ingredients with a stick blender, leaving some nuts a bit chunky for texture. Add salt and pepper to taste. Keeps in a jar in the fridge for weeks.