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Categories:
chiles extra-virgin olive oil Marcona almonds hazelnuts Bread garlic piquillo peppers tomato white wine sherry vinegar paprika salt
Viewed: 75 - Published at: 7 years agoIngredients
- 2 dried nora chiles available in Spanish markets and online, or 1 ancho chile
- 4 tablespoons extra virgin olive oil
- 25 marcona almonds
- 15 skinned hazelnuts or additional almonds
- 1 cup small cubes of stale sourdough bread
- 4 cloves garlic, peeled and sliced
- 2 jarred piquillo peppers, drained and chopped
- 1 medium ripe tomato, peeled, seeded and chopped about 2/3 cup
- 23 cup dry white wine
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked Spanish paprika, sweet or hot, or to taste
- Salt
Method
- Cut the chiles in half, place in a bowl and cover with boiling water, weighing them down with a plate to keep them submerged.
- Set aside for 30 minutes.
- Heat oil in a small skillet over medium heat.
- Add the almonds, hazelnuts and bread cubes and stir until they start to brown, 6 to 8 minutes.
- Add the garlic, and stir until lightly browned.
- Add the piquillo peppers.
- Remove from heat.
- Drain the chiles, and remove stems and seeds.
- Chop the chiles, add them to the pan, heat and stir briefly.
- Add the tomato, stir and cook a minute or so until softened.
- Remove from heat.
- Transfer to a food processor or a blender and pulse until a rough paste is formed.
- With the machine running, slowly pour in the wine.
- Turn off the machine, add vinegar, paprika and salt, to taste, then pulse briefly to blend.
- The sauce will have a slightly nubbly texture.
