Salbitxada

500g roasted cherry tomatoes, rough chopped (see photo)

500g finely chopped piquillo peppers (pulse in robo coupe-- see photo)

60g finely chopped marcona almonds

12g fine brunoise seeded serrano chile

150g extra virgin olive oil

6g finely chopped parsley

24g sherry vinegar

5g kosher salt

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1. Combine all ingredients & gently fold together.

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