Spanish Romesco Sauce

• 3 large roasted red peppers (from jar)
• 50g blanched almonds, toasted
• 30g hazelnuts, toasted
• 2 ripe tomatoes, roasted
• 3 garlic cloves, roasted
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1/2 tsp cayenne
• 4 tbsp extra virgin olive oil
• Salt

Instructions

1. 1

   Toast almonds and hazelnuts in a dry pan until golden. Cool.

2. 2

   Roast tomatoes and garlic in the oven at 200°C for 20 minutes.

3. 3

   Blend roasted peppers, tomatoes, garlic, nuts, vinegar, paprika, and cayenne until roughly smooth.

4. 4

   With blender running, drizzle in olive oil.

5. 5

   Season with salt. Taste — it should be smoky, nutty, and slightly tangy.

6. 6

   Serve at room temperature.

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