Ease of preparation rating: Medium.
Yield: 4 servings.
Ingredients:
4 Roma tomatoes, cored and diced
2 cloves garlic, minced
2 dried ancho chilies
1/3 cup (80ml) blanched almonds
2 tablespoons (30ml) olive oil
¼ cup (60ml) red wine vinegar
1 teaspoon (5ml) crushed dried red peppers
Salt, to taste
2 slices firm white bread, cut into small pieces
Method:
Preheat oven to 350oF (180oC).
Toast almonds in oven for 8-10 minutes, and remove from the oven.
While almonds are toasting, soak the dried ancho chilies in boiling water for 5-6 minutes, or until they are soft, and place in ice water.
Remove the seeds from the chilies and cut into small pieces.
Heat oil in frying pan over medium-high heat.
Add tomatoes, chilies and garlic and cook for 5-6 minutes.
Add almonds, vinegar and red pepper flakes and cook for 2-3 minutes.
Add bread and salt and stir.
Remove from the heat and place into a food processor.
Blend until the texture is smooth, slowly add water if texture is too thick.
Reserve in a bowl and cool.
*Serve with Razor Clams with Pink Pepper and Tarragon. See recipe.
