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Spanish Almond Caper Sauce
Makes about 2 Cups – keeps for 4-5 days in the fridge, or freezes great. You can halve the recipe or double it, too!
- 1 Cup Toasted Sliced Almonds
- 1 TB Water
- 3 TB Sherry Vinegar
- ½ Tsp Sea Salt
- ½ Tsp Freshly Ground Black Pepper
- 2/3 Cup Extra Virgin Olive Oil
- 2 Cloves Garlic, Peeled
- 1 Tin Anchovies, drained
- 1 Cup Capers
- Chopped Parsley or Cilantro for Garnish
In a food processor or blender, pulse the almonds until coarsely chopped. Add the water, vinegar, sea salt, pepper, olive oil, garlic and anchovies and pulse to combine. Place in a bowl and add the capers. Stir until thoroughly combined. Serve over protein from the grill, OR cast iron pan. (see below) and garnish with chopped fresh parsley.
I served Spanish Almond Caper Saucetoday as a yummy with handmade tortilla chips – but this sauce ROCKS when enjoyed with anything off the grill. Chicken, pork, white fish, mushrooms, and potatoes – you name it – this sauce just makes it taste better. When preparing your protein, make sure to season it simply. Just brush with a little olive oil and sprinkle on a little salt and pepper. Your protein will make it a perfect partner for the flavorful sauce.
And the perfect wine? Rioja matches the sauce that’s full of “umami” flavors – the flavor of richness or meatiness that comes from the anchovies. Look for a Rioja or Rioja Reserva in your local grocery store OR your favorite wine shop! Chill it slightly – it should be served around 59-60F, a 20 minute pop in the fridge should to it.