Preparation : 5 min | Resting : 30 min |
Cooking : 10 min | Equipment : |
Difficulty : | Rating : 0 rates |
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Programmes
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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 |
Salt |
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Pepper |
1 | 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. |
2 | Place 30 ml olive oil and garlic cloves in metal bowl. Run EXPERT programme, 6 seconds/speed 17 (without heating). |
3 | Add diced tomatoes and run EXPERT programme, 10 minutes/speed 2A/110°C. |
4 | Add vinegar, diced capsicum and pepper mixture previously set aside. Correct salt and pepper seasoning. |
5 | Run EXPERT programme for 15 seconds/speed 18 (without heating). |
6 | 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. |
7 | Let cool and refrigerate. |