Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1/2 cup almonds, toasted and chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 tablespoon sherry vinegar
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the red bell peppers in half and remove the seeds and stems.
3. Place the peppers on a baking sheet, cut side down, and roast in the oven for 20-25 minutes or until the skin is charred and the peppers are tender.
4. Remove the peppers from the oven and let them cool.
5. Once the peppers are cool, peel off the skin and discard it.
6. In a blender or food processor, combine the roasted red peppers, almonds, garlic, parsley, olive oil, and sherry vinegar.
7. Pulse the mixture until it is well combined but still has some texture.
8. Season the picada with salt and pepper to taste.
9. Serve the picada at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 1 cup of picada
- Serves 4-6 as an appetizer
Nutritional information:
- Calories: 160
- Fat: 14g
- Carbohydrates: 6g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Red bell peppers can be substituted with roasted tomatoes or roasted eggplant.
- Almonds can be substituted with other nuts such as pine nuts or walnuts.
- Sherry vinegar can be substituted with red wine vinegar or balsamic vinegar.
Variations:
- Add a pinch of smoked paprika for a smoky flavor.
- Add a tablespoon of capers for a briny flavor.
- Add a teaspoon of honey for a touch of sweetness.
Tips and tricks:
- To toast the almonds, spread them out on a baking sheet and bake in a 350°F oven for 8-10 minutes or until they are fragrant and lightly browned.
- If you don't have a blender or food processor, you can chop the ingredients by hand and mix them together in a bowl.
Storage instructions:
- The picada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The picada is best served at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the picada in a small bowl or on a platter with crackers or sliced bread.
Garnishes:
- Garnish the picada with a sprinkle of chopped parsley or a drizzle of olive oil.
Pairings:
- Serve the picada with a glass of red wine or a cold beer.
Suggested side dishes:
- Serve the picada with a side of olives, marinated artichokes, or roasted vegetables.
Troubleshooting advice:
- If the picada is too thick, add a tablespoon of water or olive oil to thin it out.
Food safety advice:
- Make sure to properly store the picada in the refrigerator and discard any leftovers after 3 days.
Food history:
- Picada is a traditional Spanish sauce made with nuts, bread, and herbs. It is often served with grilled meats or vegetables.
Flavor profiles:
- The roasted red peppers add a sweet and smoky flavor to the picada, while the almonds add a nutty crunch. The garlic and parsley add a fresh and herbaceous flavor, and the sherry vinegar adds a tangy acidity.
Serving suggestions:
- Serve the picada as an appetizer or snack with crackers or sliced bread. It can also be used as a sauce for grilled meats or vegetables.
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Region: Spanish