Featured Pinch Tips Video
- dried ancho chili, or 2 dried nora chilies, if you can find them
- 4 Tbsp
- extra virgin olive oil
- skinned hazelnuts (filberts)
- 1 c
- small cubes of stale sourdough bread or rustic artisan bread
- 4 clove
- garlic, sliced thin
- jared pimento peppers, drained and chopped
- 1/4 tsp
- red chili flakes
- 1 large
- ripe tomato, peeled, seeded and chopped
- 2/3 c
- dry white wine
- 1 Tbsp
- sherry vinegar or red wine vinegar
- 1/2 tsp
- smoked paprika, sweet or hot
- salt to taste
1Cut the ancho chile in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged (same method if using nora chiles)
2Set aside for 30 minutes.
3Heat oil in a medium skillet over medium heat.
4Add the almonds, hazelnuts and bread cubes, stirring constantly until they start to brown, 6 to 8 minutes.
5Add the garlic, stirring constantly until lightly browned.
6Add the pimento peppers and red chili flakes, giving the mixture a quick stir, remove from heat.
7Drain the chiles, and remove stems and seeds.
8Chop the chiles, add them to the pan, re-heat (medium) and stir briefly.
9Add the tomato, stir and cook 1 to 2 minutes or so until softened.
10Remove from heat.
11Transfer warm mixture to a food processor or a blender and pulse until a rough paste is formed.
12With the machine running, slowly pour in the wine.
13Turn off the machine, add vinegar, paprika and salt to taste, then pulse briefly to blend.
14The sauce will have a slightly grainy texture.