Tarragona almond and tomato sauce (Salbitxada)

1. Seed the ñora pepper, soak in hot water for 30 minutes and scrape out the flesh with a knife; if you can't get one, use half an oven-roasted sweet red pepper and half a teaspoon of smoked paprika.

2. Roast the tomatoes and garlic (in their skins) in a pan or the oven for 15-20 minutes until soft; peel them.

3. Toast the almonds in a dry frying pan for 3-4 minutes until golden.

4. Coarsely grind the almonds in a mortar or food processor, then add the garlic, pepper flesh, tomatoes and parsley and mint leaves and work into a thick paste.

5. Gradually work in the olive oil and wine vinegar until you have a thick, slightly grainy sauce; season with salt.

6. Serve at room temperature with grilled vegetables, calçots or fish.

Tip: Salbitxada is the "rawer", fresher relative of romesco – the mint and parsley give it a lively green flavour.