Preheat oven to 350° F
- 1 red bell pepper
- 6 plum tomatoes
- 1 Spanish onion, unpeeled
- 1 head garlic
- ½ cup extra-virgin olive oil
Brush pepper, tomatoes, onion, & garlic with oil. Roast until they’re soft, ~25 minutes. Remove and let cool.
- 3 Ñora (or other) dried sweet chilies
While roasting, soak chilies in hot water.
- ¼ cup blanched almond
Heat 1 tbsp of oil over low heat. Sauté almonds, ~1 minute. Set aside.
- 1 slice white bread, crust removed
Raise the heat to medium, add bread. Cook until brown, ~30 sec/side. Set aside.
When roasted veggies are cool: ① peel, core, & seed the pepper ② peel & core the tomatoes ③ peel the onion and garlic.
Drain the chilies and seed.
- 1 tbsp sherry vinegar
- 2 tsp sweet paprika
- 1½ tsp salt
Add everything to a blender, plus 7 tbsp of oil, and blend.