INGREDIENTS
1
Head of Garlic
3
Medium Tomatoes
1/4
Cup, Plus 2 Tablespoons Extra Virgin Olive Oil
1
Red Bell Pepper
1/2 cup
Toasted Slivered Almonds
1/4 cup
Toasted Hazelnuts
1
Dried Ancho Chile, Stemmed, Seeded and Re-hydrated
1 tsp
Smoked Spanish Paprika
1 tbsp
Sherry Vinegar
1/4 tsp
Kosher Salt