2 choricero peppers
2 rice tomatoes
80g. toasted almonds
1 head of garlic
1 slice of toast
6 tablespoons of «CAPIRETE» Sherry Vinegar
50g. fried macadamia nuts
1 cup of «CAPIRETE» Extra Virgin Olive Oil
Cayene pepper, sweet paprika and salt
Soak the choricero peppers in water overnight and remove the seeds. Set oven at 200ºC and roast the garlic, onion and tomatoes; allow to cool and the remove skin and seeds. Grind the almonds, macadamia nuts and toast in a food processor.
Ideal for: This sauce is perfect for serving with fish, seafood or braised vegetables. Serve with a platter of grilled asparagus, aubergines and onion and enjoy and all-time classic.