• 1/3 cup olive oil
• 1/4 tsp. paprika
• 1 red pepper, quartered
• 3 Roma tomatoes
• 2 long red chilies
• 1/3 cup blanched almonds and hazelnuts, toasted
• 3 garlic cloves, crushed
• 1 tbsp. red wine vinegar
• 1 tbsp. lemon juice

Mix half of olive oil with the paprika; add the peppers, tomatoes and chilies, toss.

Cook peppers and tomatoes on the grill for 5 minutes, then add chilies and cook for another 5 minutes until tomatoes are softened and vegetables are charred.

Peel the tomatoes and peppers, then remove seeds and skin from chilies.

Grind the nuts until fine.

Add vegetables, garlic, vinegar and juice and blend to a paste.

Slowly add remaining olive oil.