Ingredients: 2 tbs. bittersweet smoked paprika 1 chili pepper 3 tomatoes 1head of garlic 1 dozen almonds, blanched and peeled 2 dozen hazlenuts, skinned 1 sprig of mint, chopped 1 slice of bread, toasted 1 tbs. parsley 5 tbs. Extra Virgin olive oil 1 tsp. salt 1 tbs. vinegar Directions:Remove seeds from chili pepper and grind into a powder. Roast the tomatoes and garlic in a hot oven for 15 minutes. Skin the tomatoes, cut them in half and remove the seeds. Skin the garlic cloves. Put the tomatoes in a processor with the garlic, pimenton, almonds, hazlenuts, mint, bread, parsley, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper. |