(Romesco Sauce)
The perfect follow up and accompaniment to last month’s Croquetas de Bacaloa, served here with seasonal asparagus.

8 ripe tomatoes
1 onion
3 red capsicums
½ head of garlic [6-8 cloves] 50g raw almonds – roasted separately
50g raw hazelnuts – roasted separately, remove   loose skin
150 gr stale bread
50ml sherry [or red wine] vinegar
100ml extra virgin olive oil
150ml vegetable oil/cottonseed oil
Salt/pepper to season

Roast the tomatoes, capsicums, and garlic (cut 1 cm off the top to expose cloves) in oven at 180 deg for 20 minutes – then let cool.

Cut bread into squares and fry to golden brown colour in vegetable oil and drain.

Peel tomatoes and capsicums, squeeze garlic out of bulbs.

Put all ingredients in a blender and add remaining ingredients. Do not blend, but only blitz 4-6 times for about 3 seconds until consistency is right – all needs to be combined but still a bit coarse or lumpy

Keep refrigerated or freeze in airtight container.

Enjoy!