Spanish Red Pepper Sauce
The Culinary Institute of America
Spanish Red Pepper Sauce
The Culinary Institute of America
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1 dried ancho chili 1/2 cup red wine vinegar 1/2 pound plum tomatoes (about 3) 8 garlic cloves 1/2 cup drained bottled roasted red peppers 1 fresh jalapeno chili 3 slices firm white sandwich bread 2 tablespoons hazelnuts 1 cup extra virgin olive oil 2 tablespoons whole blanched almonds 1 tablespoon minced fresh parsley leaves Directions: Seed ancho chili (wear rubber gloves when handling chilies) and in a small bowl, soak in vinegar 30 minutes. With a slotted spoon, transfer ancho to a plate, reserving vinegar, and scrape flesh from skin, discarding skin. Add chili flesh to reserved vinegar. Peel, seed and chop tomatoes. Peel garlic and finely chop roasted red peppers and jalapeno. In a deep heavy skillet large enough to fit bread in one layer, cook hazelnuts in 1 tablespoon oil over moderately how heat, stirring, until skins are two shades darker, about 5 minutes, and transfer with a slotted spoon to paper towels, wrapping nuts in towels. Let hazelnuts steam 1 minute and rub with towels to remove as much of skins as possible. In oil remaining in skillet, cook almonds over moderately low heat, stirring, until golden, about 3 minutes, and transfer with slotted spoon to paper towels to drain. Add 3 tablespoons oil to skillet and heat over moderate heat until hot but not smoking. Fry bread, turning it, until golden, about 2 minutes, and transfer to paper towels to drain. Cut bread into 1/2 inch pieces. In skillet, heat remaining 3/4 cup oil over moderate heat until hot but not smoking and cook garlic, stirring, until golden. Add ancho mixture, tomatoes, red peppers, jalapeno, nuts, and bread and cook, stirring occasionally, 2 minutes. Cool mixture slightly and in a food processor, coarsely puree with parsley and salt to taste. Sauce keeps, covered and chilled, 1 week. Serve sauce warm. Makes about 2 2/3 cups.
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