Add the hazelnuts, almonds, bread, garlic and red
Heat 1/3 cup olive oil in a 9 inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and 1/4 teaspoon salt and pulse, thinning with Read more…