Ingredients:

2 cut scallions
1 pickled gherkin
6 ripe tomatoes, skinned
10 ml Sherry-Vinegar "CEPA VIEJA" (3 1/2 FL.OZ.)
550 ml Extra Virgin Olive Oil (18 FL.OZ.)
8 drained Piquillo Peppers
salt

Preparation:

Put the scallions, tomatoes and gherkin in a blender and puree until well pounded. Add the piquillos, 400 ml (13 FL.OZ.) olive oil and the vinegar, mix well and finally whisk in the rest of the oil until well emulsified.

Serve with fresh anchovies.

© Vinagres de Yema, S.L. Todos los derechos reservados.