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Piquillo pepper sauce

Matt Tebbutt from Market Kitchen
Matt Tebbutt creates an intense and vibrant sauce that works well with lamb, fish or simply to dunk bread into

Piquillo pepper sauce

Method

1. Pound the garlic, thyme, anchovies, some salt and pepper in a pestle and mortar.

2. Blend the piquillo peppers using a small blender to as smooth a consistency as possible.

3. Combine the contents of the mortar and the peppers in a bowl. Pour in a generous splash of red wine vinegar and stir in enough olive oil to create a sauce consistency.

4. Serve with lamb, fish or crusty bread.

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Serves: 2

Prep: 5 min

Ingredients
1 garlic clove
bunch of Thyme
4 anchovy fillets, salted
2 x 200g jars piquillo peppers
generous splash red wine vinegar
Olive oil, for sauce