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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From the Syllabub blog Ingredients:
1/4 cup olive oil, plus more |
olive oil (for frying) |
2 slices sourdough bread |
3 garlic cloves, peeled and chopped roughly |
1/2 cup almonds, toasted |
2 large dried ancho chiles, soaked 6-8 hrs, seeded and roughly chopped |
1 cup canned plum tomatoes, liquid reserved |
1/2 cup sun-dried tomatoes or 1/2 cup dried tomatoe |
1 tablespoon smoked paprika (pimenton) |
1/4 cup red wine vinegar |
1/2 lemon, juice of |
1/2 teaspoon salt (to taste) |
Directions:
1. Heat half an inch of olive oil in sauté pan and fry bread, browning both sides.
2. In a food processor, grind garlic, almonds and bread. Process until fine.
3. Add the anchos, tomatoes and pimenton. Puree until smooth.
4. Add vinegar and lemon juice and puree. While blending, drizzle in the olive oil.
5. If texture isn’t loose enough, add some of the reserved tomato juice, or additional lemon juice. Season with salt.
6. Eat with grilled vegetables such as green onions, asparagus or leeks, and grilled fish or chicken.
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