A rich and flavorful Spanish sauce made with roasted red peppers, nuts, and olive oil. Perfect for pairing with grilled vegetables, fish, or as a dip.
Preparation time
20min
Cooking time
15min
Ingredients
6 Servings
- 0.5 teaspoon black pepper
- 50 grams blanched almonds
- 1 slice bread
- 120 ml extra virgin olive oil
- 3 garlic cloves
- 50 grams hazelnuts
- 2 tablespoons red wine vinegar
- 2 roasted red bell peppers
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 2 tomatoes
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Place the tomatoes on a baking sheet and roast in the preheated oven for 15 minutes or until the skins are wrinkled and separating from the flesh.
Step 3
Remove the tomatoes from the oven and let them cool. Once cooled, peel off the skins.
Step 4
In a food processor, combine the roasted red bell peppers, peeled tomatoes, garlic cloves, blanched almonds, hazelnuts, and stale bread.
Step 5
Blend until the mixture is smooth.
Step 6
With the food processor running, slowly add the extra virgin olive oil in a steady stream until fully incorporated.
Step 7
Add the red wine vinegar, smoked paprika, salt, and black pepper. Blend again until well combined.
Step 8
Taste and adjust seasoning if necessary.
Step 9
Serve immediately or store in an airtight container in the refrigerator for up to one week.