simple romesco saucerating:
This delicious sauce, copied from Madhur Jaffrey's World Vegetarian, goes with all sorts of things - roasted vegetables, for example - or can just be shlooped up using strips of grilled pitta.
1 dried ancho chilli
3 large red bell peppers, approx 590g
50ml olive oil
2 tablespoons red wine vinegar
A good pinch of cayenne pepper
2 cloves garlic
1 teaspoon salt
Preheat grill. Remove stems and seeds of red peppers and cut into quarters lengthways. Lay peppers, skins die up, in a baking tray, and place under gril, about 10-13cms away, and grill for 7-10 mins, moving the pepper as needed until skins are evenly charred. You will need to turn the tray now and then to assist even charring. Put the red peppers in a paper bag (I use a bowl with cling film over the top) and set aside for 10 mins. Peel the skins.
Put the flesh of the ancho chilli, 2 tablespoons of the ancho liquid, the roasted and peeled red peppers, oil, vinegar and cayenne, garlic and salt into a blender and blend to a paste. Serve at room temperature.