•Ingredients: 5 ripe tomatoes, 2 garlic heads and two garlic cloves, 5 ñoras (dryed red pepper), olive oil, salt, 150 grs. of toasted hazelnuts and 150 grs. of toasted almonds. 2-3 mint leaves (optional).Get PowerPoint recipe
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This is the Queen of the Catalan sauces!!! It's perfect for meat, fish, rice, pasta, potatoes.... anything!
•This is the aspect that ñoras have (see power point presentation). •The toasted almonds and nuts should be first peeled.
•Place in a oven tray the tomatoes and garlic heads. Make a cross in their bottoms with a knife. Wrap the garlic heads with silver kitchen paper.
•Pour boiling water over the ñoras and have them inside the water for one hour.
•After 45 minutes in the oven at 200ºC, the tomatoes and garlic will be ready.
•Cut the ñoras, take the seeds away and with a spoon take the meat inside and leave aside.
•Peel the tomatoes and take the seeds away too. Place in a recipient and use the electric mixer to triturate them. Cut the bottom of the garlic heads and with the fingers push the meat of the garlic outside. Pour in the same recipient and triturate again.
•Take the ñoras meat and mix it too. Add the mint leaves and the garlic cloves.
•Add the hazelnuts and the almonds until you get a thick sauce.
•Add the salt and place the sauce in a big plate.
•Add olive oil and stir until you get a fine texture.
•You can freeze what you get left or put in a glass container with olive oil on top. It stays fresh for many days… in the fridge!
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