Ingredients
Extra virgin olive oil
3 1/2-inch-thick slices day-old sourdough bread
5 ancho chilies
1 cup blanched almonds, toasted
5 cloves garlic, peeled
3 cups (after juices are drained) canned plum tomatoes
Juice of 1 lemon
1/2 cup red wine vinegar
2 tablespoons paprika
Salt.
Preparation
Place a medium skillet over medium-low heat, and add 2 tablespoons olive oil. When oil is hot, add bread and fry until golden brown, 1 to 2 minutes a side. Transfer to a plate to cool and dry.
Return skillet to medium heat, and add chilies, pressing them into pan with a spatula so they soften. Flip chilies, and continue cooking until all sides are pliable. Transfer to a plate to cool, then remove stems and seeds. Bring a small pan of water to a boil, and add chilies. Simmer until rehydrated, about 30 minutes. Drain and set aside.
In bowl of a food processor, combine almonds, fried bread and garlic. Process into a thick paste. Add chilies, tomatoes, lemon juice, vinegar and paprika. Process, adding 1/2 cup olive oil in a thin stream. Season to taste with salt. Transfer to an airtight container. Refrigerate for up to 1 month. Serve with grilled meat, fish or roasted vegetables.
