Printable recipe - click here
1 head garlic, broken into cloves with skin on
1 large chile guajillo, sliced in half, seeds removed
1/4 cup almonds
1/4 cup marcona almonds
1/4 cup cashews
2 thick slices country white bread, crusts removed
1/4 cup good quality olive oil + 1 tablespoon
1 tablespoon smoked paprika
2 tablespoons sherry vinegar
salt and pepper to taste
Preheat oven to 450F.
Place tomatoes and garlic in a baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper and roast for 25-30 minutes. Remove from heat, let it cool. Peel garlic. Remove skins from tomatoes and as much seeds as possible. Set aside.
In a frying pan toast chile on all sides over medium heat. Remove and cool.
In the bowl of a food processor, add both almonds, cashews and chile. Pulse until well combined. Add roasted tomatoes, garlic, bread, smoked paprika and sherry vinegar. Turn food processor on and slowly add olive oil until creamy (use more if needed) . Season to taste. Remove from food processor and serve or cover and refrigerate for up to a week.