90 minutes
A rich and flavorful sauce made with roasted garlic, tomatoes, and toasted nuts, perfect as a dip, spread, or complement to a main course.
Ñora Peppers, dried
each
Garlic, in its skin
each
Small Tomatoes
0 lb
Whole Blanched Almonds, lightly toasted
cups
Wine Vinegar
teaspoons
to taste
1. Prepare Dried Peppers
Cut the ñora peppers open and remove the seeds. Place them in a bowl of warm water and let them soak for about 30 minutes, or until they become soft and pliable.
2. Preheat and Roast Garlic and Tomatoes
Preheat your broiler. Place the half head of garlic and the tomatoes on a foil-lined baking sheet. Broil them for about 20 to 25 minutes, turning occasionally, until the garlic is soft and the tomato skins start to peel away.
3. Blend Peppers, Garlic, and Nuts
Drain the soaked peppers and transfer them to a food processor. Squeeze the roasted garlic out of its skins and add it to the processor along with the toasted almonds. Blend until a coarse mixture forms.
4. Blend in Roasted Tomatoes
Add the roasted tomatoes to the food processor and blend until you have a light, rough cream.
5. Incorporate Vinegar, Oil, and Salt
Add the wine vinegar, extra virgin olive oil, and salt to the mixture. Blend again until everything is well combined.
Comments (0)