Salsa Romesco

Ingredients

• 3ñora peppers — soaked and scraped
• 2ripe tomatoes — roasted
• 1 headgarlic — roasted
• 80 gtoasted hazelnuts
• 80 gtoasted marcona almonds
• 1 slicecountry bread — fried in olive oil
• 2 tbspsherry vinegar
• 200 mlextra virgin olive oil
• 1 tspsweet pimentón
• to tastefine sea salt

Method

1. Begin by preparing the ñora peppers. Remove the stems and seeds, then soak them in warm water for about 15 minutes until they soften. Once softened, drain the peppers and set them aside.
2. Preheat your oven to 200°C (392°F). Place the tomatoes and the head of garlic (with the top sliced off to expose the cloves) on a baking tray. Roast them in the oven until the tomatoes' skins are blistered and the garlic is soft and fragrant, about 15-20 minutes. Let them cool slightly before handling.
3. In a food processor or mortar and pestle, combine the soaked ñora peppers, roasted tomatoes (skins removed), and the soft garlic cloves squeezed out of their skins. Add 80 g of toasted hazelnuts and 80 g of toasted marcona almonds. Blend or pound the mixture until it forms a coarse paste, ensuring all ingredients are well incorporated.
4. Tear the slice of country bread into small pieces and add it to the mixture. This will help thicken the sauce. Continue blending or pounding until the bread is fully integrated and the mixture has a slightly chunky, yet cohesive texture.
5. With the processor running or while continuously stirring, slowly add 200 ml of extra virgin olive oil. Start with a few drops at a time to allow the sauce to emulsify and thicken. Once the initial emulsion forms, you can add the oil in a thin, steady stream until fully incorporated.
6. Add 2 tablespoons of sherry vinegar to the sauce, along with 1 teaspoon of sweet pimentón. Season with fine sea salt to taste. Blend or stir until the vinegar and seasoning are fully mixed into the sauce.
7. To adjust the seasoning, spread a small amount of the sauce on a piece of bread and taste. This will give you a better sense of how the sauce will complement the food it is served with. Adjust the salt and vinegar if necessary.
8. Allow the Salsa Romesco to rest for at least half an hour. This resting period allows the flavors, especially the garlic and pimentón, to meld and settle. Serve the sauce with bread, potatoes, or grilled vegetables, enjoying the rich, nutty, and slightly smoky flavors typical of Tarragona's everyday cooking.