- red bell peppers - 2 pieces
- wine vinegar - 1 st. a spoon
- shallots - 1 1/2 Art. spoons
- tomato paste - 1 st. a spoon
- garlic - 1 tooth
- almonds - 1/4 Cups (toasted)
- walnuts - 1/4 Glass (toasted)
- Chile - 1 piece
- baguette - 1 piece (sliced and toasted)
Fry the sweet pepper over the flame of the gas burner over high heat or grill. Fry pepper, holding and turning it with ticks until it turns black. Pepper can also be fried in the oven on a baking sheet, turning over from time to time. Put the pepper in a bowl, cover with a plastic wrap. Leave to stand for 15 minutes. Remove skin and seeds. Mix pepper, vinegar, onion, tomato paste, garlic, nuts and chili in a food processor. Put the sauce in a bowl. Serve with toasted baguette. The sauce can be stored in a refrigerator in an airtight container for up to 3 days. It is necessary to heat it to room temperature before serving.
Servings: 6