Hazelnut-Redpepper Sauce

1. 1

   Preheat the oven to 325*

2. 2

   Spread the hazelnuts on an unoiled baking sheet and bake for 10 minutes.

3. 3

   While the nuts are baking, chop the bell peppers, tomatoes and garlic.

4. 4

   Heat the olive oil in a saucepan, then add the peppers, tomatoes, garlic, vinegar and cayenne.

5. 5

   Cook on high heat for 5 minutes adnd remove from the heat. The peppers will still be crunchy.

6. 6

   Cool the baked hazelnuts for several minutes, and then rub them briskly with a towel to remove most of the skins. Finely grind the hazelnuts in a food processor or a nut grinder.

7. 7

   Submerge the bread in water for a moment, then gently squeeze out the excess water.

8. 8

   Place all of the ingredients in a food processor or blender and puree until smooth.

9. 9

   Reheat the sauce if necessary and add salt to taste.

No additional tips available.