Suave Roja House with Pimiento del Piquillo, Pimiento Choricero, and Manzanilla Olives
Ingredients (4 servings):

• 300 g of Pimiento del Piquillo, diced

• 300 g of ripe, red, sweet tomatoes, crushed

• 1 small Pimiento choricero pepper, deseeded and finely chopped

• 1 small Cévennes onion, finely chopped

• 3 cloves of mild garlic (Lautrec pink garlic or Cadours purple garlic), chopped

• 4 tablespoons of extra virgin olive oil

• 1 teaspoon of unrefined cane sugar

• 1 bay leaf

• 1 teaspoon of thyme

• 50 g of Manzanilla green olives, pitted and sliced or chopped

• Freshly ground pink pepper (to taste)

Preparation

Preparing the Pimiento choricero pepper:
Peel and deseed, then finely chop the pulp.

Cooking the aromatic base:
In a saucepan, heat 2 tablespoons of olive oil on low heat.
Add the Cévennes onion and chopped garlic. Sauté gently until they become translucent and soft (about 8-10 minutes).

Adding the choricero pepper:
Stir in the choricero pepper pulp into the onion and garlic base. Mix well for 2 minutes to release its flavors.

Cooking the tomatoes:
Add the crushed tomatoes, bay leaf, thyme, and cane sugar.
Let it simmer on low heat for 30 minutes, stirring regularly.

Cooking the Pimientos del Piquillo:
In another pan, heat the remaining 2 tablespoons of olive oil on low heat.
Cook the diced Pimientos del Piquillo for 10-15 minutes on low heat to concentrate their sweetness.

Final Assembly:
Remove the bay leaf from the tomato sauce.
Add the cooked Pimientos del Piquillo into the tomato sauce, mixing gently.
Stir in the sliced Manzanilla olives, then let it simmer for another 5 minutes.
Season with freshly ground pink pepper to taste.

Serving:
This sauce is perfect with meat dishes, white beans (alubias), or even grilled vegetables.