Cordovan pizporrete

Peel the tomatoes or not, to taste. Peel the garlic and remove the center part. Cut a piece of red bell pepper (gives more flavor and color)

Add all the ingredients together with the oil and vinegar in a bowl and start blending and whisking.

Once liquid, but not too much because the pizporrete is powerful and dense, you pass it through a strainer to get a better texture.

A minimum of one hour to cool and serve, and if you want it with a lot of love like mine, you can make a heart of olive oil.

Long live Cordoba and cold dishes in summer!!!