Ingredients Jump to Instructions ↓

  1. 1 Dried ancho chili - stemmed

  2. 2 tablespoons 30ml Almonds - blanched

  3. 2 tablespoons 30ml Hazelnuts

  4. 3 Ripe tomatoes - halved

  5. 1 Onion - peeled, quartered (small)

  6. 1/2 Red bell pepper - seeded

  7. 1 Jalapeno pepper - seeded, halved

  8. 5 Garlic - peeled

  9. 1 Country-style white bread

  10. 1/4 cup 10g / 0.4oz Flat-leaf parsley - finely chopped

  11. 1/2 cup 118ml Extra virgin olive oil

  12. 2 tablespoons 30ml Red wine vinegar - or to taste

  13. 1/4 teaspoon 1 1/3ml Sugar - or to taste

  14. Salt

  15. Freshly ground black pepper.

Instructions Jump to Ingredients ↑

  1. Soak chilies in hot water until soft and pliable, 30 minutes. Drain, reserving the soaking liquid, and blot dry.

  2. Meanwhile, preheat broiler. Arrange nuts on a foil- lined baking sheet, and broil until toasted and fragrant, 4 to 6 minutes, shaking the pan two or three times to insure even browning. Transfer nuts to a plate. When they have cooled a bit, rub hazelnuts between the palms of your hands to remove skin. (Don't worry about removing every last bit.)

  3. Arrange tomatoes, onion, bell pepper, jalapeno pepper and garlic on the baking sheet, and broil until darkly browned, turning to insure browning is even. This will take 4 to 6 minutes a side: remove vegetables as they are ready. Transfer vegetables to a plate and let cool.

  4. Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark. Break toast into several pieces.

  5. Place nuts and toast in food processor, and grind to a fine powder. Add vegetables and parsley, and puree to a coarse paste. Add oil, vinegar, sugar, salt and pepper, and process to mix. The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili. If desired, add salt, sugar or vinegar to taste.

  6. Yield: 2 cups.


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