- 3
Ingredients
- 1 tablespoon ancho chili paste (method below)
- 1 3-by-1-inch slice rustic white bread
- ½ cup extra-virgin olive oil
- ¾ cup roasted hazelnuts
- 2 cloves smashed garlic
- 1½ teaspoons salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ teaspoon paprika
- 2 red peppers, roasted and peeled (juice reserved)
- 1 tablespoon tomato paste
- 1 teaspoon sherry vinegar
- ¼ cup cold-pressed hazelnut oil (see note above).
Preparation
Step 1
1. To make paste, add boiling water to 2 dried ancho chili pods. Weight with a plate for 15 to 20 minutes. Remove pods from water and purée, adding just enough of the water to make a paste. Pass paste through a mesh strainer and reserve.
2. Cut the crusts off the bread and tear into 2 to 3 pieces. In a sauté pan over low heat, fry bread in ¼ cup olive oil until golden brown and crisp. Cool on paper towels.
3. In a food processor, combine hazelnuts, garlic, bread, salt and spices. Mix until a dry paste forms. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another ¼ cup olive oil until a smooth paste forms. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
4. Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.