|Preparation : 5 min||Resting : 30 min|
|Cooking : 10 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|2||dried ñora peppers or 2 tblsp ñora pepper paste or 1 tsp smoked Spanish paprika
|25||g toasted hazelnuts
|25||g toasted almonds
|1||slice of toast
|1||piece of Guindilla pepper or other small sweet pepper
|180||ml olive oil
|2||cloves garlic, peeled and germ removed
|325||g ripe tomatoes
|20||ml wine vinegar
|100||g roasted capsicum
Place ñora pepper pulp (removed with a spoon), paste or paprika, hazelnuts, almonds, toast cut into pieces and piece of pepper in metal bowl. Run EXPERT programme for 15 seconds/speed 18 (without heating). Remove from bowl and set aside in a kitchen bowl.
Place 30 ml olive oil and garlic cloves in metal bowl. Run EXPERT programme, 6 seconds/speed 17 (without heating).
Add diced tomatoes and run EXPERT programme, 10 minutes/speed 2A/110°C.
Add vinegar, diced capsicum and pepper mixture previously set aside. Correct salt and pepper seasoning.
Run EXPERT programme for 15 seconds/speed 18 (without heating).
Push down with a spatula. Remove cap from lid and run EXPERT programme, 45 seconds/speed 3 (without heating). Through opening, gradually add 150 ml of olive oil to emulsify the sauce.
Let cool and refrigerate.