Details
| Serves |
2 cup |
| Total |
30 min |
| Prep |
10 min |
| Cook |
10 min |
| Active |
10 min |
| Difficulty |
5/10 |
| Tags |
|
Equipment
Ingredients
Roasting
- 1 ea. Red Pepper, roasted, peeled, seeded
- 3 ea. Tomatoes, roasted, peeled
Toasting
- ½ c. Almonds and/or Hazelnuts, toasted
- 2 ea. Bread Slices, toasted
- 1 t Chile Powder
- 1 t Paprika
Other
- 2 cl. Garlic
- 3 ea. Ñora, or any other dried sweet chiles
- 1 T Parsley, Italian
- 2 T Sherry Vinegar
- ½ c. Extra Virgin Olive Oil
Seasoning
Instructions
Prep
- Char and blister Roasting over gas stove flame or oven broiler
- Seal inside a container to steam. After cooling, skin and deseed
- Cover dried chiles with hot water
Cook
- Toast nuts on skillet until browned and fragrant, add paprika until fragrant, set aside
- Add small amount of olive oil to skillet and toast bread slices, set aside
- Transfer all ingredients to food processor and blend until smooth, seasoning to taste
Finish
- Use immediately or store refrigerated up to 5 days