Kokotxas, Tomato, and Aged Sherry Vinegar

To a sauté pan over low heat, add oil, garlic, and chiles. When garlic starts to pop, add kokotxas and season with Espelette and black pepper. Increase heat to medium and cook kokotxas 3 to 5 minutes. Flip and cook 2 minutes, until kokotxas are tender. Set a small bowl over ice and drain oil from pan into bowl. Decrease heat and add Sherry vinegar and tomato seeds and guts to pan. When pan is about 130ºF, slowly and in a thin stream add cooled oil back to the pan. Swirl pan to combine, moving it away from the heat and back again to keep warm until liquid has thickened and emulsified.Transfer contents to serving plate. Finish with sea salt, chives, and parsley. Adjust the seasoning with aged Sherry vinegar, if needed.