2 red bell peppers (roasted)
1 head of garlic (roasted) or 3 raw garlic cloves
1 red chili
1 small banana pepper
4 roma tomatoes (I used canned)
1/4 cup blanched almonds toasted
1/4 cup toasted hazelnuts
1 slice stale bread brushed with olive oil and grilled lightly
splash of sherry vinegar
drizzle of extra virgin olive oil
Throw all your sauce ingredients into a food process or blender and puree until you reach a desired consistency.
I was winging this a little bit so play with the flavours until you're happy.
To roast peppers:
Put on baking sheet under broiler.
Roast and turn until each side is blistered.
Put the roasted peppers immediately in ziploc bag and seal. (The steam will help the skins to loosen.)
After 10 minutes in sealed bag unseal and allow peppers to cool
To roast garlic:
Cut off the top of the head and remove excess skin.
Place under broiler and roast until you see juices bubbling on top of garlic.
Squeeze the flesh of the garlic out into your sauce mixture.