The hotbed of chiles in Spain is the valley of La Vera, where the pimientos (chiles) are grown and smoked to make the famous spice pimentón de la Vera. The majority of the pimentón goes to the sausage factories, where it is used to spice up, flavor, and brighten up the famous Spanish chorizo. But it is also packed in tins for the consumer market. There are three varieties of pimentón--sweet (dulce), hot (picante), and bittersweet (agridulce). The hot type is used in winter soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled and sliced, then sprinkled with olive oil, salt, and hot pimentón powder. Interestingly, there are recipes for chorizo and potato stews that utilize all three of the types of pimentón. Serve this sauce over grilled seafood and chicken.
Gorgeous insists that his sauce is secret, but if he wanted to keep it that way, he should never have told me the ingredients. We experimented in Dave’s and Mary Jane’s kitchen until we got the sauce right. It can also be used on chicken. It is a grill sauce, designed to be brushed on during the grilling process, but it has a lot of sugar in it, so take care that it does not burn. The sauce yield is about 1 cup.