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| 2 | Red peppers; roasted, cored and skinned |
| 2 | Tomatoes; roasted with garlic and thyme |
| 2 x ca. 30 g | almonds ground |
| 2 x ca. 30 g | hazelnuts ground |
| 1 | cloves garlic |
| 1 Esslöffel | mint chopped |
| 1 Esslöffel | parsley chopped |
| 1/2 Tasse | Sherry vinegar |
| 1/4 x ca. 1/2 Liter | sherry dry |
| 1 x ca. 1/2 Liter | olive oil virgin |
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In a blender, put the peppers, tomatoes, garlic, ground almond and hazelnuts. Blend to a smooth paste.
With the blender on, slowly add the sherry vinegar and sherry, the the olive oil drop by drop. Finally incorporate the herbs and season to taste.
water.
Fantasia Caterers (WebPage: 11 Mar 98) London, United Kingdom : page provides menues and recipes from chefs and clients and guest chefs
Restaurant, in San Sebastian. Modified for home use. This sauce is excellent with seafood and fish, vegetables or vegetarian dishes. It's always served cold.
>from Pat Hanneman (Kitpath) 98Mar12, a McBuster production
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