We’re pleased to help you extend your Spanish food knowledge with this information. Of course, we’d love to welcome you at the online store where you can buy ñoras and all the other Spanish bits you need for the recipe you’ve read about here. Just a suggestion…
This delicious sauce is a fantastic accompaniment to all types of fish and seafood as well as grilled or sauteed vegetables.
Ingredients
- 2-3 Dried Ñora Peppers
- 6 Cloves of Garlic
- 50g Toasted Hazelnuts
- 50g Toasted Almonds
- 1 Slice of Bread
- 2 Small Cayenne Chilis
- 1 Large Tomato
- Parsley
- Olive oil
- Vinegar
- Salt
Prepare the ñora peppers by halving and de-seeding and then soak for at least 1 hour in boiling water. Remove from water and chop roughly.
Roast or pan fry the tomato until soft.
Fry the ñora peppers and dried chilis in 2-3 tablespoons of olive oil and remove.
In the same oil, fry 3 cloves of garlic with the slice of bread and remove.
In a large pestle and mortar (or food processor), mash the remaining 3 cloves of garlic with the fried garlic, the nora peppers, chilis, parsley, almonds, hazelnuts, fried bread and the peeled and deseeded tomato.
Combine with oil and vinegar until a smooth paste is formed and season to taste with salt.
