This sauce goes very well with asparagus artichokes, or grilled lamb or fish
Ingredients
390g tin piquillo peppers (Spanish peppers, you can buy them in delicatessens and supper markets)
1 garlic clove
1 tsp fresh thyme finely chopped
4 anchovy fillets
11/2 tbsp wine vinegar
4 tbsp virgin olive oil
salt and pepper to taste
Method
1) crush the garlic thyme and anchovy to a paste
2) put the piquillo peppers and their juice in a food processor and pulse until smooth, then add the garlic mixture, season to taste.
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