Provided by Christine Muhlke
Categories easy, condiments, dips and spreads, appetizer
Time 45m
Yield Makes 3 cups
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 23 grams, Carbohydrate 7 grams, Fat 27 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 150 milligrams, Sugar 2 grams, TransFat 0 grams
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