Ingredients
1/2 cup olive oil
1 red bell pepper
6 ripe plum tomatoes
1 head of garlic, halved, papery outer skin removed
1 spanish onion
3 dried sweet chili peppers (e.g. Nora)
1/4 blanched almonds
1 ounce bread, crust removed
1 Tbl sherry vinegar
1 tsp pimenton (sweet Spanish paprika)
1/2 Tbl salt
Preparation
Coat vegetables with olive oil, and roast in oven at 350 until soft, about 25min. Soak dried chilis in water for 15min, remove seeds, and then puree chilis in food processor Saute almonds until brown, about 1min then remove from heat. Brown bread on both sides, about 30sec per side and remove. Add peppers and saute for 30sec. Peel vegetables and puree everything in food processor.
