For the Sauce
2 large Red Bell Peppers, roasted
1/2 cup Hazelnuts, toasted
2 cloves Garlic, peeled and trimmed
½ cup Tomatoes, fire roasted, diced
½ Tbsp Chili Powder
1 Tbsp Smoked Paprika
2 Tbsp Red Wine Vinegar
¾ cup Olive Oil
To Taste Salt & Pepper
Char whole pepper on all sides. Remove from heat, place in mixing bowl, and cover with plastic wrap, try to avoid that the plastic touches the hot peppers. Let cool enough to handle about 10m. Remove charred skin and seeds.
Place peppers and remaining ingredients into food processor. Puree until smooth. Strain mixture through fine strainer while pushing sauce through with a rubber spatula. Season with salt and pepper.
Rubber Spatula, optional