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, (see below) and garnish with chopped fresh parsley.

This sauce ROCKS when enjoyed with anything off the grill. Chicken, beef, pork, fish, mushrooms, 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. In the photo to the right, we grilled salmon and whole red peppers. When done, we peeled and sliced the red peppers and topped the salmon with them, scooping on the Spanish almond caper sauce and then sprinkling the fish with parsley. Or do the same with grape tomatoes by grilling them briefly and adding them to the mix. A beautiful and colorful one dish dinner 🐟

Don’t be afraid to add the anchovies to the sauce, and yes! the entire tin. When you pulse them they fall apart and add a delicious briny flavor – no one will suspect its from anchovies.

Termes – 100% Tinto de Toro
(a variety of tempranillo)
Spain
About $16.00

The maker of this delicious wine, Bodega Numanthia, is located in Castile and León, in the Northwest of Spain, and is a veritable emblem of the Toro region wines.  These vineyards were planted in roman times and since then, they have shown resilience surviving extreme climate conditions typical of the area You’ll enjoy aromas of dark berries, cherries, pepper and earth. Here’s a fun fact: during the Middle Ages, Toro wines were also the first in the world to travel to the Americas, carried on Christopher Columbus’ ships in 1492.