I’ve often found myself on the sun-soaked shores of the Canary Islands, escaping the typical English drizzle. While there, I fell in love with the local delicacy, almogrote. This spicy cheese paste, a perfect blend of goats cheese, peppers, and garlic, became my go-to tapas after long beach days.
While not a family recipe passed through generations and maybe not the most traditional version, I’ve spent many holidays perfecting my own version, inspired by the charming Canary Island tapas bars.
After countless trips and taste tests, I reckon I’ve mastered it!
What’s In Almogrote?
Ultimately, making almogrote involves throwing a handful of Spanish ingredients into a blender and then blitzing until smooth. You don’t need too many things either!
- 500 g Goats Cheese: Goats cheese is the main flavour in almogrote. If you don’t like goats cheese then this might not be for you.
- 2 tbsp Paprika: Stick to smoked, sweet paprika as you’re looking to add a subtle smoky flavour with it and not heat.
- 1 Red Chilli: A fresh red chilli will add a sweet heat. Remove the seeds if you don’t want it too fiery.
- 120 ml Olive Oil: Olive oil will turn the thick paste into a sauce. You’ll need to adjust the quantity slightly to get the right consistency.
- 5 Garlic Cloves: I love garlic! 5 cloves might seem excessive but it will balance perfectly with the heat from the chilli and the salty tang you get with goats cheese.
How to Make Almogrote
Step 1: Roughly chop the goats cheese up, slice the chilli removing the seeds and peel the garlic. You don’t need to be neat about it as you’re going to toss it into a blender.
Step 2: Pop all ingredients into a blender and blitz until you get a silky smooth, slightly creamy sauce. If it looks a little thick, then add a small drop of water (remember it’s easy to add more).
Step 3: Give it a taste and adjust the seasoning accordingly. That really is all you need to do before you serve it.
Substitutes and Tweaks
If you’re after a thicker, spreadable sauce, then add a slice of bread roughly chopped into cubes when blending.
Instead of goat’s cheese, you can try using feta for a saltier edge or ricotta for a milder taste.
Blend in some toasted almonds or pine nuts for an added layer of flavour and a bit of crunch.
A drizzle of honey or a handful of sun-dried tomatoes can balance the spiciness with a hint of sweetness.
Experiment with different types of chillies for varying heat levels, like jalapeños for milder heat or habaneros for a fiery kick.
Once served, sprinkle some toasted sesame seeds or crumbled feta on top for an extra layer of texture.
How to Store Almogrote
This sauce is quite punchy and you’ll find you don’t need a huge amount to add flavour to bread or as a dip. Fortunately, you can keep it both in the fridge or the freezer.
To store almogrote in the fridge, place it in an airtight container or wrap it tightly in cling film. This helps maintain its flavour and texture while preventing it from absorbing odours from other foods.
Almogrote can be stored in the fridge for up to one week. Always check for freshness before use.
To freeze almogrote, put it in a freezer-safe container or wrap it securely in cling film and then in aluminium foil. This method helps prevent freezer burn and preserve its quality.
To thaw almogrote, transfer it from the freezer to the refrigerator and let it defrost slowly, ideally overnight. This gradual thawing helps maintain its texture and flavour.
Almogrote Recipe
Course: SidesCuisine: SpanishDifficulty: Easy10
servings10
minutes0
minutes10
minutesThis is one of my favourite recipes from the beautiful Canary Islands – almogrote. This intensely flavourful sauce is steeped in tradition.
Ingredients
500 g 500 Goats Cheese
2 tbsp 2 Paprika
1 1 Red Chilli
120 ml 120 Olive Oil
5 5 Garlic Cloves
Salt
Black Pepper
Directions
- Roughly chop the goats cheese into pieces, slice the chilli (keep the seeds if you like spice) and peel the garlic cloves.
- Pop all the ingredients into a food processor or blender with a good pinch of salt and black pepper, then blitz until it forms a silky smooth spread.
- Blitz until the paste comes together. It shouldn’t be completely smooth – you want some texture. You’re looking for a similar consistency to pesto or zhoug.