Anchovy and Romesco Dip
Usually a blender is required but we did it off-the-grid style: chop everything finely and mix it all together. This way you get a lovely pop of flavour from each ingredient and a great crunch from the nuts. Serves 4
• 1 red pepper, chargrilled, peeled and sliced (see Pan con Pimientos, right)
• 2 anchovies
• 1 clove garlic
• 1 red chilli
• 1 cup almonds, toasted
• 2t apple cider vinegar
• ¼ cup chopped parsley
• ¼ cup olive oil
• 2t paprika
On a wooden board, finely chop the pepper, anchovies, garlic, chilli and almonds together. Give the mixture a final good chop to ensure it’s all the same consistency and combined properly.
Scoop into a serving bowl and add the vinegar, parsley, olive oil and paprika. Mix to combine.
Serve with fresh bread or crackers, or use it as a topping for braaied meat.