This almond sauce is wonderful with all manner of grilled things. I even added it to the remains of panzanella and used the mixture to stuff artichokes and cardoons before baking them for a couple of hours in a moderate oven until meltingly tender. In another bid not to waste anything, one night the salsa was tossed into pumpkin risotto with leftover chicken and eggplant. The risotto was wonderful and looked great, speckled with rich orange and black. Demonstrated at the 2011 Melbourne Food and Wine Festival.