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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: New York Times, 14 July 2002, "Under the Spanish Sun" by Amanda Hesser
Servings: 2 ½ cups
¼ cup pure olive oil
¼ cup peeled garlic cloves
1 red bell pepper, roasted, peeled and seeded
2 plum tomatoes
2 ancho chiles, soaked in boiling water until soft, seeded
1 slice of white bread, crust removed, cut into small cubes
¼ cup red wine vinegar
¼ cup red wine
¼ cup shelled hazelnuts
1 tablespoon honey
salt
pepper
Heat the olive oil in a large sauté pan over high heat until smoking. Separately sauté the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 minutes each. Remove each ingredient with a slotted spoon as it's done. Deglaze the pan with the vinegar and red wine — you can pour both in at the same time. Place all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the hazelnuts and process until finely chopped. Add the honey and season to taste with salt and pepper.