Ingredients
- 1 dried ancho chili (or 3 dried anorra chilies), stemmed
- 2 tablespoons blanched almonds
- 2 tablespoons hazelnuts
- 3 ripe tomatoes (about 1 1/4 pounds), cut in half
- 1 small onion, peeled and quartered
- ½ red bell pepper, seeded
- 1 jalapeno pepper, halved and seeded
- 5 cloves garlic, peeled
- 1 slice country-style white bread
- ¼ cup finely chopped flatleaf parsley
- ½ cup extra virgin olive oil (preferably Spanish)
- 2 tablespoons red wine vinegar, or more, to taste
- ¼ teaspoon sugar, or more, to taste
- Salt and freshly ground black pepper
- Nutritional Information
Nutritional analysis per serving (16 servings)
89 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 12 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 cups
Preparation
- Soak chilies in hot water until soft and pliable, 30 minutes. Drain, reserving the soaking liquid, and blot dry.
- 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.)
- 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.
- Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark. Break toast into several pieces.
- 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.
35 minutes
Dining and Cooking