Romescu sauce

Almonds 100g | Hazelnuts 100g | Ñoras 5u | Red pepper 250g | Young onions 750g | Pear tomatoes 400g | Garlic 3g | Virgin olive oil Eq | Sherry Vinegar Eq | Salt Eq | Pepper Eq | Sweet paprika Eq

Toast the almonds and hazelnuts in the oven, 18/20 minutes, 180º.
Reserve.
Roast the pepper, spring onions, tomatoes and garlic in the oven for 20 minutes, 180º.
Peel the vegetables and garlic.
Reserve.
Hydrate the ñoras in warm water for 20/25 minutes
Extract the meat from the ñoras.
Reserve.
Add all the ingredients and season
Add sweet paprika, virgin olive oil and sherry vinegar.
Grind (Turmix or thermomix).