Red Pepper Almond Sauce

For a simple sauce that would give flavour and richness to grilled chicken breasts, we grilled red bell pepper qters until softened and well charred and then built the base of the sauce in the food processor. Toasted almonds added richness and texture; toasted sesame oil provided nuttiness and depth; and smoked paprika, cayenne, minced garlic, and sherry vinegar contributed complexity. We blended the peppers with the base, skins and all, to preserve their smoky char.

5 tsp. sherry vinegar
1 clove garlic, minced
¾ tsp. kosher salt
2 red bell peppers, stemmed, seeded, and qtered
1 Tbsp. vegetable oil
¼ cup whole almonds, toasted
2 tsp. toasted sesame oil
½ tsp. smoked paprika
pinch cayenne pepper

We like the complexity that toasted sesame oil gives to this sauce, but extra-virgin olive oil can be substituted.

Combine vinegar, garlic, and salt in small bowl and set aside.

Toss bell peppers with vegetable oil in bowl until evenly coated. Grill bell peppers, skin side down, over hot fire (covered if using gas), until most of surface is well charred, 5-7 minutes. Flip and cook until lightly charred on second side, about 2 minutes. Transfer bell peppers to bowl and cover tightly with aluminum foil.

Pulse almonds in food processor until finely chopped, 10-12 pulses. Add sesame oil, paprika, cayenne, vinegar mixture, and bell peppers (do not remove skins) and process until smooth, about 45 seconds, scraping down sides of bowl as needed. Loosen with water as needed and season with salt to taste.

Makes 4 servings.