2 ea. ancho chilies 1/3 cup olive oil, extra virgin 1 slice baguette (whole grain) 1/2 cup almonds, roasted 1/2 - 1 tsp. cayenne 4 cloves garlic, minced 1/4 cup red wine vinegar 1 ea. red pepper, roasted, flesh only 1 ea. ripe tomato, large, roasted until charred and soft. Peeled and seeded 1 tsp. paprika, spanish pimenton Water -as needed 3/4 tsp. Salt
Place the chilies in hot water and soak for 20 minutes. Remove the seeds, ribs, and stems from the chilies. Discard the water and reserve the flesh.
Heat 3 tablespoons olive oil in a saute pan. Fry the bread until golden on both sides. Place chilies, bread, almonds, cayenne and garlic in a food processor and pulse quickly. Next add roasted pepper, tomato, paprika, salt and pepper and puree to form a thick paste. Stir in 2 Tbsp. of red wine vinegar.
With the food processor running, add the oil in a thin, steady stream until the mixture emulsifies. As you continue to add the oil, you might need to add a l ittle water if it gets too thick; the finished sauce should be thick enough to hold its shape softly on a plate. With all the oil added, adjust the seasoning and add enough vinegar to brighten the flavor and cut the richness.
Yield: 8 servings Serving Size: 1 Tbsp Source:The Culinary Institute of America at Greystone Napa Valley, California