Ingredients:

  • 2 large red bell peppers (about 400g), cored, seeded, and quartered
  • 4 medium ripe tomatoes (about 500g), halved
  • 4 cloves garlic, unpeeled
  • 1/2 cup (75g) blanched almonds
  • 1/4 cup (30g) hazelnuts
  • 2 slices (about 50g) day-old crusty bread, torn into pieces
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (or to taste)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 dried ñora pepper (or 1 tsp ñora pepper paste, if available)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss peppers, tomatoes, and unpeeled garlic cloves with 1 tablespoon of olive oil. Spread evenly on a baking sheet. Roast until the skins are blistered and slightly charred (about 30 minutes).
  2. While the vegetables are roasting, toast the almonds and hazelnuts in a dry skillet over medium heat until fragrant and lightly golden (about 5-7 minutes), stirring frequently to prevent burning. Toast the bread in the same pan until lightly golden.
  3. Once the roasted vegetables are cool enough to handle, remove the skins from the peppers and squeeze the roasted garlic cloves from their skins. Discard the skins.
  4. If using a dried ñora pepper, soak it in hot water for 30 minutes to rehydrate it. Scrape the flesh from the pepper. Discard the skin and seeds.
  5. Combine the roasted peppers, tomatoes, garlic, toasted nuts, bread, ñora pepper (if using), remaining olive oil, red wine vinegar, smoked paprika, cayenne pepper, salt, and pepper in a blender or food processor.
  6. Blend until smooth, adding a little water if necessary to reach your desired consistency. Taste and adjust seasonings as needed.