Yield: 2 cups
|2||Dried red chilies pref anchos or pasillas|
|1||Jalape¤o chili, seeded|
|4||Tomatoes halved and seeded|
|4||Garlic clove(s), peeled|
|2 tablespoons||Almonds slivered or chopped|
|2 tablespoons||Hazelnuts, chopped|
|1 slice||Country-style white bread crumbled (abt 1/4 cup)|
|1 tablespoon||Olive oil|
|¼ cup||Flat-leaf parsley, chopped|
|2 tablespoons||Red wine vinegar or to taste|
|¼ cup||Chicken stock (approx)|
|Salt and pepper|
Soak the dried chilies in warm water for 1 hour.
Preheat the oven to 350øF. Place the jalape¤o, tomatoes, and garlic on a piece of lightly oiled foil in a roasting pan. Roast for 30 minutes, or until the garlic is soft. Toast the nuts on a baking sheet in the oven for 6-8 minutes, or until lightly browned. Toast the bread to a dark golden brown and crumble it into small pieces.
Drain and chop the soaked dried chilies. If a milder sauce is desired, remove the seeds. Saut the chilies in the oil in a small fry pan for 1-2 minutes, or until crisp and fragrant. Let cool.
Grind the nuts and toast to a fine powder in a food processor. Add the fried chilies, jalape¤o, garlic, and parsley, and pure to a thick paste. Add the vinegar, sugar and enough stock to make a pourable sauce. Correct the seasoning, adding salt and pepper, and vinegar to taste.
Serve with grilled chicken, baked fish, pork or veal, or even on pasta.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 185 Submitted By DIANE LAZARUS On 10-26-95