75 min
Suitable for vegans
Temperature: Cold
Additional culinary preparation: Sauces
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Tomate rama 0.1 kg
Ajo 0.6 ud
Avellanas 0.005 kg
Almendra marcona 0.005 kg
Pan 10.0 g
Chilli pepper 0.05 g
  • Hydrate the ñora peppers by placing in water..
  • Roast the tomatoes and the garlic cloves with the skin in the oven for 20 minutes to 180 ºC. Peel everything when it is roasted.
  • Toast the bread, the hazelnuts and the almonds.
  • Mix all the ingredients together in a blender  until you have a lumpy sauce.
  • Emulsify with the oil and season with the sherry vinegar, chilli pepper and salt.  
Nutritional information (1 portion)
Fiber 0.57 g
Saturates 0.38 g
Monounsaturated fatty acids 2.26 g
Polyunsaturated fatty acids 0.4 g
Cholesterol 0.0 mg
Calcium 7.3 mg
Iron 0.23 mg
Zinc 0.18 mg
Vitamin A 0.6 ug
Vitamin C 4.93 g
Folic acid 7.54 ug
Salt (Sodium) 50.02 mg
Sugars 0.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.