Yield: Makes 1 Quart
¾ cup hazelnuts
¾ cup extra virgin olive oil
1 medium onion, peeled and roughly chopped
1 ea. red bell pepper, seeded and roughly chopped
Kosher salt and Spanish sweet paprika (pimentón dulce)
3 cloves garlic, peeled and smashed
1 ½ cups almonds
1 cup rustic bread, crusts removed and cut into ½-in. cubes
½ cup dried chiles, seeded and torn into 1-in. pieces and soaked in hot water
2 Tbsp. Spanish sherry vinegar
1 Tbsp. tomato paste
Spanish smoked paprika to taste (pimentón ahumado)
Oven Temperature: 370-400 degrees
Flame Height: 1
- Toast the hazelnuts on a thin aluminum pan in the center of the oven for 2-4 minutes, shaking the pan and rotating once or twice, until lightly browned. Remove to a towel and rub to remove the skins.
- On a thin sheet pan, combine ¼ cup of the oil with the onion and bell pepper. Season with salt and paprika. Roast in the center of the oven for 5 minutes, rotating the pan and stirring as needed. Add garlic and almonds and roast for another 2-3 minutes. Add bread cubes, stir well and cook in the doorway of the oven for a few more minutes until bread is lightly browned. Remove and let cool.
- In a food processor fitted with the steel blade, combine the vegetable almond mixture along with the hazelnuts and pulse to combine. Drain the chiles, add to processor and mix again. Add vinegar, tomato paste and smoked paprika and purée for 1 minute. Then with the motor running, pour in the remaining olive oil in a steady stream. You can add some water if you’d like a thinner consistency. Adjust salt, spices, vinegar and oil as needed.