Romesco Sauce

Yield: 1 1/2 cups

• 2 red bell peppers, blacked, peeled and seeded
• 1/4 cup whole almonds, toasted
• 1/4 cup walnuts, toasted
• 1/4 cup stale bread, torn into pieces
• 1/2 – 1 red thai chilli (depending on heat tolerance)
• 3 garlic cloves, smashed and peeled
• 1/4 cup extra virgin olive oil
• 1 tbsp sherry cooking wine
• 1 tbsp red wine vinegar
• 40 strands saffron, infused in 8 tbsp boiled water
• 1/4 tsp smoked spanish paprika
• 1/4 cup chopped tomatoes
• Sea salt and pepper to taste

Combine all ingredients in a blender and puree until smooth.

Recipe contributed by Faspa and Co.