Romesco Sauce

For the Romesco sauce, soak the dried peppers for 30 min. Heat 2 tablespoons of oil in a frying pan. Roast the peppers with the piece of chili bell pepper in it, but be careful not to burn them.

Remove and set aside. In the same oil, roast four cloves of garlic and the bread. Remove and set aside.

In a mortar (not wooden), grind the remaining four garlic cloves to begin with, then add roasted garlic, peppers (or powder), almond kernels, chilies, parsley and hazelnuts in order, and finally the bread.

Peel the grilled tomatoes and finely chop them after removing the seeds. Then mix with the other ingredients. Add vinegar and remaining oil drop by drop and fold in precisely.

If the sauce is too thick, stir in a little more oil. Season with salt and perhaps add more vinegar.

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