This is my favorite condiment. I use this for potatoes, roasted or grilled vegetables and crudités. The smoked paprika is complex and the toasted almonds give the sauce a satisfying heartiness. If you have a nut allergy-substitute toasted pumpkin seeds (pepitas).
- Cook Time
- Prep Time
- 2 red peppers
- 1 onion-peeled and cut in half
- 4 whole cloves garlic, unpeeled
- 1/2 cup extra virgin olive oil-divided
- 1 ancho chile**
- 1/2 cup blanched almonds
- 1/2 cup bread crumbs, (left over challah works well)
- 3 tablespoons tomato paste
- 3 tablespoons red wine vinegar
- 2 teaspoons pimenton*
Preheat the oven to 375.
1. Place the peppers, onion and garlic in an oven proof casserole. Toss with 2 tablespoons extra virgin olive oil. Roast the vegetables, occasionally turning, until golden brown and soft (about 1 hour).
2. Remove from the oven and set aside. Heat a tablespoon of extra virgin olive oil in a small sauce pan over medium high heat. Fry the ancho chile until it is slightly darkened in color and puffs up (about 1 minute). Remove the chile and place it in a bowl of water to soak.
3. Peel the cooled red peppers, onion and garlic. Seed the cooled ancho chile.
4. Toast the almonds and bread in a dry pan until fragrant and slightly browned (about 3 minutes).
5. Place all of the ingredients in a blender and process until mixture resembles a coarse paste. You may need to add up to 3 tablespoons of extra virgin olive oil. Add salt and pepper to taste. The sauce can be stored covered in the refrigerator for up to 5 days.
Pimenton Ahumado is smoked Spanish paprika. Made from the highest quality of peppers and smoked over oak, the flavor and aroma of pimenton ahumado is earthy, smoky-sweet and mouth wateringly delicious.
Pimenton Ahumado is not your mother’s paprika. The stuff from Hungary will add color to a dish-but really has no flavor and tastes like dust. The good smoky paprika rocks and turns every dish into a flavor packed, mouth exploding experience.
A key ingredient in many Spanish dishes such as paella, chorizo and sofrito, the versatility of the product is amazing. For all of you kosher eaters-the paprika adds a smoky flavor that tastes and smells of burning wood (this is a good thing) and if added to a dish can kind of be mistaken for bacon (ok-it has been a long time since I have eaten bacon, but if you close your eyes-it seems like it might be in there!)
(Do not be afraid to try this chili! It is not hot!)
Anchos (dried Poblano chilies) are the most commonly used chili pepper in traditional Mexican cuisine. Distinguished by its mild heat, complex fruity sweetness and rich red hue, ancho chili powder lends classic character to a variety of dishes—including Mexico's signature mole sauces.
- A hearty, mildly hot chili powder with a complex fruity sweetness. I think they are like a very earthy raisin
- Whole chilies are naturally sun-dried for ten days, then freshly ground to ensure peerless flavor and aroma.