When we first had this sauce, they served it warm with grilled leeks and roasted rabbit. Delicious!
Ingredients:
2 tbsp bittersweet Spanish paprika (Pimentón de la Vera)
1 chili pepper
3 tomatoes
1 head of garlic
1 dozen almonds, blanched and peeled
2 dozen hazelnuts, skinned
1 sprig of mint, chopped
1 slice of bread, toasted
1 tbsp parsley
5 tbsp extra virgin olive oil
1 tsp salt
1 tbsp vinegar
Preparation:
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 food provessor with the garlic, pimentón, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil. Process until you have a smooth puree. Beat in the remaining oil, vinegar and pepper.
Great with earthy foods, like grilled meats and vegetables.
Recipe courtesy of Spain GourmeTour magazine.
