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

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.