Romesco Sauce (Catalan Pepper Sauce)

• bittersweet spanish paprika (Pimentón de la Vera)↗2 tablespoons
• chili pepper↗1
• tomatoes↗3
• head garlic↗1
• almonds, blanched and peeled1 dozen
• hazelnuts, skinned2 dozen
• sprig mint, chopped↗1
• slice bread, toasted↗1
• parsley↗1 tablespoon
• extra virgin olive oil↗5 tablespoons
• salt↗1 teaspoon
• vinegar↗1 tablespoon

Step-by-step instructions

1. 1

   1. Remove seeds from chili pepper and grind into a powder.

2. 2

   2. Roast the tomatoes and garlic in a hot oven for 15 minutes.

3. 3

   3. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves.

4. 4

   4. Put the tomatoes in a food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil.

5. 5

   5. Process until you have a smooth puree.

6. 6

   6. Beat in the remaining oil, vinegar and pepper.