• 2servings
  • 40minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, D
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 dried ancho chile, stemmed, seeded, and ribs discarded

  2. 1 red bell pepper

  3. 2 tablespoons extra-virgin olive oil

  4. 4 garlic cloves

  5. 1/4 cup reduced-sodium chicken broth

  6. 1 (14- to 15-oz) can whole tomatoes in juice

  7. 1 slice firm white sandwich bread, crust discarded and bread cut into small cubes (1/2 cup)

  8. 1/4 cup hazelnuts, toasted

  9. 2 tablespoons unsalted butter

  10. 1 tablespoon mild honey

  11. 1/4 teaspoon salt

  12. 1/4 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. Soak chile in boiling-hot water to cover until soft, about 15 minutes, then drain and thinly slice.

  2. While chile soaks, roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, 7 to 10 minutes. (Or broil on a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer immediately to a bowl and cover tightly, then let stand 10 minutes. When bell pepper is cool enough to handle, peel and cut into 8 pieces, discarding stems, seeds, and ribs.

  3. Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, turning occasionally, until golden brown, 3 to 5 minutes. Add chile, bell pepper, and broth and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes.

  4. Add tomatoes including juice, bread, and hazelnuts and simmer, uncovered, stirring occasionally, until most of liquid is evaporated, 10 to 15 minutes.

  5. Stir in butter, then carefully transfer sauce to a food processor. Add honey, salt, and pepper and pulse to a coarse purée. Season with salt.


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