|
|
Saute in olive oil until golden brown: |
| 1/4 |
c |
almonds, blanched |
| 1/4 |
c |
hazelnuts, baked 5 minutes at 350
then rubbed to remove the skins |
|
|
|
|
|
Bake, or saute in olive oil, until soft: |
| 3-4 |
medium |
beefsteak or plum tomatoes |
| 6 |
cloves |
garlic, halved |
| 1 |
small |
onion, chopped coarsely |
|
|
|
|
|
Saute in olive oil until golden brown: |
| 1 |
slice |
french or white bread |
|
|
|
|
|
Broil: |
| 1-2 |
sweet |
red peppers, turning until they
begin to blacken on all sides. |
|
|
Remove the blackened skins, stems, and
seeds. |
|
|
|
|
|
Place all the above ingredients in a blender
or food processor, with: |
| 2-3 |
T |
red wine vinegar |
| 2-3 |
T |
red wine |
| 1/4 |
t |
chili flakes |
| 1 |
t |
paprika |
|
|
salt & white pepper, to taste |
| 2-3 |
T |
olive oil |
|
|
|
|
|
Process until smooth, adding olive oil,
if necessary, to get a creamy consistency. |
| |
|
|
|
|
To can, process 10-15 minutes in glass
jars with Ball lids. |
|
Notes &
Variations:
-
This is a very rich sauce that can be canned
or frozen successfully.
-
Serve on grilled shrimp or fish, or grilled
zucchini. It makes an interesting pasta sauce if served as a side
dish, with grated parmesan sprinkled on top.
-
Use dried ancho chilis, softened in hot water,
instead of fresh roasted peppers.
-
The almonds and hazelnuts can be combined
in any ratio, or use either alone.
-
To heat before serving, place in a glass dish
and bake at 300 for 10-15 minutes.
|
|