Intxaursaltsa

Method

Toast the blanched hazelnuts in a dry frying pan over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Roughly chop the garlic, deseed and roughly chop the red chilli, and coarsely chop the fresh parsley. Place the toasted hazelnuts, garlic, chilli, and parsley into a mortar and pestle, grinding steadily until you achieve a coarse paste with visible texture rather than a fine puree. Transfer the mixture to a bowl and slowly whisk in the olive oil and red wine vinegar until fully emulsified. Season with salt and black pepper to taste. Serve at room temperature with grilled fish, particularly salt cod or merluza, or use as a condiment for roasted meats.