Ancho chiles 2 ea.
Hot water as needed
Extra-virgin olive oil 1/3 cup
Baguette slice 1 ea.
Almonds, roasted (see note) ½ cup
Cayenne ½–1 tsp.
Garlic, minced 4 ea.
Red pepper, roasted, flesh only 1 ea.
Tomato, ripe, large, roasted until charred and soft, peeled, seeded 1 ea.
Spanish paprika 1 tsp.
Salt ¾ tsp.
Ground black pepper ½ tsp.
Red wine vinegar ¼ cup
Water as needed
Place the chiles in hot water and soak for 20 minutes. Remove the seeds, ribs and stems from the chiles. Discard the water and reserve the flesh.
Heat 3 tablespoons olive oil in a sauté pan. Fry the bread until golden on both sides. Place chiles, bread, almonds, cayenne and garlic in a food processor and pulse quickly.
Add roasted pepper, tomato, paprika, salt, and pepper, and purée to form a thick paste.
Add 2 tablespoons of red wine vinegar and pulse to incorporate.
With the food processor running add the oil in a thin, steady stream until the mixture emulsifies. As you continue to add the remaining oil; you might need to add a little water if it gets too thick.
The finished sauce should be thick enough to hold its shape softly on a plate. After all the oil is added, adjust the seasoning and add enough vinegar to brighten the flavor and cut the richness.
Some recipes add ground roasted and skinned hazelnuts in place of some of the roasted almonds.
Calories 110, Protein 2 grams, Carbs 6 grams, Fiber 2 grams, Saturated Fat 1 grams, 1.5 grams, Trans Fat 0 grams, Sodium 85 milligrams, Sugar 0 grams