INGREDIENTS
- 2 dried ñora peppers
- 2 ripe plum tomatoes
- 1 head of garlic
- 12 hazelnuts
- 12 almonds
- 1 slice crusty bread
- 1 tbsp sherry vinegar
- 1/3 cup extra virgin olive oil, more or less to taste
METHOD
- Remove the seeds from the peppers and hydrate them in water to rehydrate the night before.
- Toast the bread until golden brown; let cool, remove crust and cut into smaller cubes.
- Drizzle the head of garlic and tomatoes with olive oil and roast them for about 35 minutes at 400°F.
- Roast the nuts on a baking sheet for about 5 minutes until they’re golden and fragrant.
- Let everything cool down.
- Mix all the ingredients together in a blender until uniform but not too smooth.
- Season with vinegar, salt, and pepper / cayenne to taste.
- Enjoy with roasted vegetables, on a sandwich, or charred calçots/green onions.
- ¡Buen provecho!
RECIPES
plantook