Yummmmmmmmm

romesco sauce,
1 kilo tomatoes-skinned and seedless
120 almonds-peeled
80 hazelnuts-peeled
2 dried nyore peppers
1 dried bitcho pepper
1 whole garlic-roasted
500ml vinegar
a cup of olive oil
First blanch tomatoes, skin and seed. Meanwhile roast the garlic in the oven until soft and yummy.
Toast almonds and hazelnuts, this brings out the flavour and makes it easy to peel, chop finely or blend.
De-seed and soak nyores and bitchos, in boiling water for ten minutes, then scrape flesh from skin until you are left with the pulp.
Add all this plus a lot of olive oil a table spoon of sea salt, pepper and the vinegar all together and blend until smooth and sauce like! add more salt, vinegar and pepper to taste, the sauce should have bite to it!