In a blender, combine chilies (see note), tomato, almonds, hazelnuts, bread, garlic, sherry vinegar, and 1/4 cup cold water. Blend until a thick puree forms, then add olive oil and blend until incorporated. Season with salt. You should have about 2 cups sauce, which can be kept refrigerated for up to 1 week.
Published at Wed, 23 Aug 2017 12:55:00 +0000