B00CU1W244_EBOK

mesco sauce
ES 2 CUPS (540 G) PREP 20 mins, plus standing time COOK 20 mins
s is a delicious roast capsicum sauce originating from
in. It is commonly used to accompany seafood, but it
s just as well with chicken or pork or as a spread for
dwiches. It will keep refrigerated for 3–4 days.
heat the oven to 180°C. Spread the nuts on a baking tray
roast for 8–10 minutes until golden. If using hazelnuts, wrap
m in a tea towel and rub off the skins. Chop and set aside.
heat the oven grill to high.
ce the capsicum, skin-side up, under the grill in a single
r and cook for 8–10 minutes until the skin blackens and
ters. Transfer to a bowl, cover with plastic wrap and leave
10 minutes to steam, then peel away the skin and discard,
ting the flesh aside.
nwhile, reduce the oven grill to medium. Place the whole
lic cloves and tomatoes under the grill and cook, turning,
6–8 minutes until blackened. Remove from the grill and, when
l enough to handle, peel off and discard the skins from the
lic and tomatoes. Seed the tomatoes and roughly chop.
ce the nuts in a blender or food processor and chop until finely
und. Add the garlic and tomato, bread, spices and olive oil
process until smooth. Season with salt and pepper, then add
gar to taste. Serve with basil leaves mixed through, if liked.