Peel and quarter the tomato, roast with the garlic in an roasting pan at 180°C for 30 minutes.
Place the ñoras in a saucepan with water and 3 Tbsp of vinegar. Bring to a boil, cover, and simmer for 5 minutes, remove from pan and set aside.
Heat 1 Tbsp of the oil in a small pan and fry bread until golden on both sides and reserve.
Fry in same oil the almonds until golden and reserve.
Place Noras, tomatoes and garlic, hot paprika, almonds, bread into a food processor. Drizzle oil as if you were making mayonnaise, add the remaining vinegar and season.
Taste for seasoning and adjust if necessary.
This can be stored in a sealed container in the fridge for up to a week.
- Spread on some toasted Sourdough bread, top with a tinned-sardine & a guindilla
pepper.
- Serve with BBQ chicken or fish
- Serve with cured meats & charcuterie
- Great in a toastie!
- Serve with roasted vegetables
Ingredients
Directions
Peel and quarter the tomato, roast with the garlic in an roasting pan at 180°C for 30 minutes.
Place the ñoras in a saucepan with water and 3 Tbsp of vinegar. Bring to a boil, cover, and simmer for 5 minutes, remove from pan and set aside.
Heat 1 Tbsp of the oil in a small pan and fry bread until golden on both sides and reserve.
Fry in same oil the almonds until golden and reserve.
Place Noras, tomatoes and garlic, hot paprika, almonds, bread into a food processor. Drizzle oil as if you were making mayonnaise, add the remaining vinegar and season.
Taste for seasoning and adjust if necessary.
This can be stored in a sealed container in the fridge for up to a week.
- Spread on some toasted Sourdough bread, top with a tinned-sardine & a guindilla
pepper.
- Serve with BBQ chicken or fish
- Serve with cured meats & charcuterie
- Great in a toastie!
- Serve with roasted vegetables
Gourmet Kits