Ingredients:

  • 2 dried ñora peppers (or substitute 1 tsp smoked paprika), stemmed and seeded
  • 2 medium Roma tomatoes (about 300g / 10.5 oz total), cored
  • 1 red bell pepper (about 200g / 7 oz), cored and seeded
  • 1 small yellow onion (about 100g / 3.5 oz), peeled and quartered
  • 4 cloves garlic, unpeeled
  • ¼ cup (60ml / 2 fl oz) extra virgin olive oil, plus more for drizzling
  • ½ cup (50g / 1.75 oz) blanched almonds
  • ¼ cup (25g / 0.9 oz) hazelnuts
  • 2 slices (about 50g / 1.75 oz) stale bread, crusts removed, torn into pieces
  • 2 tablespoons sherry vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (optional, for heat)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Soak the Peppers: Rehydrate the ñora peppers in warm water for at least 30 minutes.
  2. Roast the Vegetables: Toss tomatoes, bell pepper, onion, and garlic (unpeeled) with olive oil, salt, and pepper. Roast at 200°C / 400°F / Gas Mark 6 until softened and slightly charred (about 30 minutes).
  3. Toast the Nuts: Lightly toast almonds and hazelnuts in a dry pan until fragrant (about 5 minutes).
  4. Prep Bread & Garlic: Soak the bread in some of the ñora pepper soaking water. Once the garlic is cool enough to handle, squeeze it from it's peels
  5. Blend it all Together: In a blender or food processor, combine roasted vegetables (peeled bell pepper and squeezed garlic), toasted nuts, bread, sherry vinegar, smoked paprika, red pepper flakes (if using), and the rehydrated ñora peppers (drained).
  6. Emulsify: Slowly drizzle in the remaining olive oil while blending until the sauce is smooth and creamy.
  7. Season: Taste and adjust seasoning with salt and pepper as needed.