Mojo Picon

By lorik

Ingredients

• 2 LARGE NEW MEXICO CHILIES, STEMMED, SEEDED AND TORN INTO ROUGH 1-INCH PIECES
• 1/4 CUP EXTRA-VIRGIN OLIVE OIL
• 1/2 CUP DRAINED ROASTED RED PEPPERS
• 1/4 CUP BLANCHED SLIVERED ALMONDS, TOASTED
• 1/4 CUP SHERRY VINEGAR
• 2 TABLESPOONS DRAINED OIL-PACKED SUN-DRIED TOMATOES
• 2 LARGE GARLIC CLOVES
• 2 TEASPOONS HONEY
• KOSHER SALT

Details

Servings 1
Adapted from 177milkstreet.com

Preparation

Step 1

In a 10-inch skillet over medium-high, combine the chilies and oil. Cook, stirring frequently, until the chilies are slightly darkened and the oil is reddish, 1 to 2 minutes. Remove from the heat and let cool slightly.

In a blender, combine the red peppers, almonds, vinegar, tomatoes, garlic, honey and ½ teaspoon salt. Blend until almost smooth, about 20 seconds. Add the chilies and their oil. With the machine running, stream in 3 tablespoons water and puree until the sauce is thick and creamy, 45 to 60 seconds. Taste and season with salt, keeping in mind that the potatoes are salty.