This rich sauce is made by blending roasted red pepper with almonds, hazelnuts, and toasted bread. In Spanish cuisine, it is a classic accompaniment to grilled vegetables and fish. Its velvety texture and toasted-nut aroma add richness to the table.
Toast the almonds, hazelnuts, and bread slice in a dry pan over low heat until lightly browned.
Coarsely chop the roasted red pepper, tomato, and garlic.
Process all the ingredients with the olive oil and red wine vinegar until smooth.
Season with salt and let the sauce rest in the refrigerator for at least a few hours. Serve with grilled vegetables or fish.
Allergens: contains almonds and hazelnuts (tree nuts), and wheat (bread/gluten). Important: Briefly toasting the nuts over low heat brings out their flavor, but watch them closely because they can burn quickly. Note: Do not overtoast the bread; a burnt flavor can spread through the whole sauce and leave it bitter.
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