Ingredients
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4 roma tomatoes, cored and diced
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2 cloves garlic, minced
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2 dried ancho chilies
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1/3 cup (80 milliliters) blanched almonds
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2 tablespoons (30 milliliters) olive oil
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1/4 cup (60 milliliters) red wine vinegar
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1 teaspoon (5 milliliters) crushed dried red peppers
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Salt, to taste
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2 slices firm white bread, cut into small pieces
Directions
- Preheat oven to 350F (180C).
- Toast almonds in oven for eight to ten minutes, and remove from the oven.
- While almonds are toasting, soak the dried ancho chilies in boiling water for five or six minutes, or until they are soft, and place in ice water.
- Remove the seeds from the chilies and cut into small pieces.
- Heat oil in frying pan over medium-high heat.
- Add tomatoes, chilies and garlic and cook for five to six minutes.
- Add almonds, vinegar and red pepper flakes and cook for two to three minutes.
- Add bread and salt and stir.
- Remove from the heat and place into a food processor.
- Blend until the texture is smooth, slowly add water if texture is too thick.
- Reserve in a bowl and cool.
- Serve with razor clams with pink pepper and tarragon (see recipe).
