Recipe by Jessica Pelland, executive chef, Charbar, Calgary
This Spanish-style sauce is made with charred red peppers, garlic, Aji peppers, sourdough, almonds, tomatoes and horseradish.
2 fire roasted sweet peppers (peeled and seeded)
1 clove garlic (minced)
1/4 cup almonds (chopped)
1/4 cup sourdough bread crumbs
2 tsp Aji panca paste
4 tsp sherry vinegar
1 tsp cracked black pepper
1/2 cup olive oil
1.5 cup cocktail sauce (seafood cocktail sauce, homemade or prepared)
Purée ingredients with the exception of the cocktail sauce. Once a coarse texture is achieved, fold in the cocktail sauce and mix to incorporate.