Pepper and Nut Sauce

Ingredients:

2 dried ancho chiles

2 small red bell peppers

1/2 cup hazelnuts

1/2 cup blanched almonds, toasted

4 garlic cloves, chopped

1 (1-ounce) slice bread, toasted

1/4 cup red wine vinegar

2 tablespoons tomato paste

4 teaspoons sweet smoked paprika

1/4 teaspoon ground red pepper

2/3 cup extravirgin olive oil

1/4 cup hot water

1/2 teaspoon salt

Instructions:

1) Place ancho chiles in a small saucepan. Cover with water; bring to a boil. Remove from heat; cover and let stand 20 minutes. Drain well. Remove stems, seeds, and membranes from chiles; discard. Place chiles in a medium bowl.

2) Preheat broiler.

3) Cut bell peppers in half lengthwise, discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 15 minutes. Peel and cut into 2-inch pieces. Add bell peppers to chiles.

4) Reduce oven temperature to 350 degrees.

5) Arrange hazelnuts in a single layer on a baking sheet. Bake at 350 degrees for 8 minutes or until toasted. Turn nuts out onto a towel. Roll up towel; rub off skins. Place hazelnuts in a food processor. Add almonds, garlic, and bread to food processor; process 1 minute or until finely ground. Add chile mixture, vinegar, tomato paste, paprika, and ground red pepper; process 1 minute or until combined. With processor on, slowly pour oil through food chute; process until well blended. Add 1/4 cup hot water and salt; process 10 seconds or until combined.

*Makes 2 1/2 cups* (Serving size: 1 tablespoon)

**Tip: Can be stored for up to 2 weeks in refrigerator in an airtight container.