Salsa que Si

• 15 ea nyora peppers
• 2 garlic heads “escalivados”
• 1 onion “escalivada”
• 20 guindilla peppers
• 3 cups of water of nyoras
• 1/2 cup white vinegar
• Salt to taste

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• Bring a pot of water to boil.
• Break the nyora peppers in half
• Pour boiling water on the nyoras, cover with plastic film and let hydrate for 30 minutes.
• Strain nyoras. Keep the water. Put nyoras in a vita prep.
• Remove the skin of all garlic cloves and onion and put the meat in the Vita-prep.
• Put the rest of the ingredients in the vita prep. Blend until smooth
• Strain through a thin chinois
• Portion, label, keep refrigerated up to 3 weeks

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