What can I say? I LOVE THIS SAUCE. It makes me happy. It goes on everything. It's always happy to see me. Wait. Never mind.
Confession: this version is the only one I've tried (making or eating). I wanted to make Deb's one evening last week, but alas I was fresh out of ancho chiles. Ha. So, a little research on the Internets led me to a recipe which did not require me to go to the store. And you know what? It was perfect. I urge you to try it. On roasted baby potatoes. Spread on grilled bread (drizzled with a little extra olive oil). As a dip for vegetables. On grilled shrimp. Perhaps on a spoon straight from the bowl. Just sayin'.
3 tomatoes, halved
10 garlic cloves
2 slices crusty bread
1/2 cup whole almonds, with skin
1/2 cup hazelnuts
1 pimento or roasted red pepper
1/2 cup red wine vinegar
3/4 cup olive oil
1 teaspoon paprika
2 teaspoons kosher salt
3 tablespoons olive oil
Preheat oven to 450 degrees F.
Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.
Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).
photo via chef a la porte