Ingredients
- 5 tomatoes ripe
- 12 cloves garlic
- 4 Nora Peppers
- 2 Guindilla chillies
- 40 grams Hazzel Nuts Roasted
- 40 grams Almonds Roasted
- 2 slices White Bread Toasted
- 500 ml olive oil Extra Virgin
- 200 ml Red wine vinegar
- 2 tbsp Sweet pimenton
Servings: liter
Instructions
- First hydrate the dry peppers in a bowl with hot water for at least 2-3 hours. Remove the seeds and reserve the meat.
- Preheat the oven to 180ºC/350ºF/ Roast the tomatoes and the garlic cloves.
- Take the garlic out after 12 minutes and leave the tomatoes for another 5 minutes.
- Peel the tomatoes, garlic, peppers, almonds and hazelnuts while you toast the bread.
- Combine everything together with the oil and the vinegar and thoroughly mix it in a medium bowl. The traditional way is to mix everything together in a mortar, but you can also use a hand mixer - be careful not to over mix it.
- Add in the pimenton, a pinch of salt and a guindilla top to give it a kick.
- Mix again, taste it and correct the amount of salt and/or vinegar if needed.
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