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Spanish Xato Sauce


Nice sauce for shrimps and fish, chicken and minced meat. The below quantities are good enough to store-freeze most of the sauce in small jars for future use.

Spanish Xato Sauce


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Spanish Xato Sauce

Prep Time30 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Sauce
Cuisine: Spanish
Keyword: Food Recipes, Pleasures, Sauces


  • 8 Long Horn Red Peppers , Florinis, halved lengthwise and seeded or from a jar, well drained.
  • 500g Cherry Tomatoes , halved
  • 3 Shallots , quartered
  • 3 tbsp fresh Parsley , leaves and stems, roughly chopped
  • 4 cloves Garlic , roasted
  • 2 Red Chillies , leave as much as you want of their seeds according to your heat preference.
  • 125g Almonds , peeled and uncooked
  • 90ml Red Vinegar
  • tbsp Agave , or Honey
  • 5 slices stale white bread
  • 120ml EVOO , Extra Virgin Olive Oil
  • 2 tsp Sea Salt
  • ½ tsp freshly ground Black Pepper


  • Take a medium sauté pan and place on medium heat. Add 20ml of the oil and once hot add the shallots sauteing them for 4-5’ and until soft and translucent. Remove from the pan and keep aside.
  • Turn the oven to max, grill-broiler on.
  • If you are using roasted peppers from a jar, skip step 3&4 and move to step 5. Take an oven-proof dish and place the halved peppers skin side up. Place in the broiler rack and cook until skin is charred/blackened. Place the peppers in a plastic bag, seal and allow to steam and smoothed for 10’.
  • Remove the peppers from the bag to a chopping board and peel their charred skin, then roughly chop and add into the bowl of a food processor, metal blade attached.
  • Add in the bowl of the food processor with the peppers the shallots, cherry tomatoes, parsley, garlic, chillies, almonds, vinegar and agave and blend until smooth.
  • Then add the bread along with the salt and pepper and process a bit more.
  • Finally, in the same way that you would add the oil when making a mayonnaise sauce, slowly pour the remaining oil aiming to fully emulsify the sauce.

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