This adapted recipe came from when last Sunday I got a pedicure at my favorite local salon! I love to read food magazines and this month's Food and Wine magazine was all about food from Spain. I read the magazine cover to cover, so intrigued by every recipe!
I came across this delicious sauce and wanted to adapt it to be gluten free and to my tastes. I used a few different ingredients and used tortillas instead of bread to thicken the sauce. I am more than thrilled with the results! It is an amazing sauce that tastes so great with everything! I hope that you make it today and enjoy it too!
Adapted from Food & Wine Magazine
3 large dried ancho chilies (stems and seeds removed
1 cup sundried tomatoes (not oil packed, just dried)
1 heaping cup grape tomatoes
1/4 cup + 2 tablespoons extra virgin olive oil
6 tortillas cut into triangles
6 large garlic cloves, cut in half
1/2 cup almonds
1/4 cup hazelnuts
1 teaspoon sweet paprika
2 tablespoons red wine vinegar
Kosher salt and pepper to taste
1. Place the dried chilies and sun dried tomatoes in a large bowl. Pour boiling water over them. Let them soak for 1 hour, drain the liquid off and reserve it.
2. Put the grape tomatoes in a roasting pan. Turn on your oven to broil. Broil the tomatoes for 5-7 minutes or until they are slightly browned. Set aside to cool.
3. Heat the olive oil (1/4 cup) until very hot (almost smoking). Add the tortilla pieces and the garlic. Toast them/saute until they are browned all over. Remove the garlic and tortillas from the pan.
4. Add the nuts to the pan and roast them for 3-4 minutes. Remove the nuts with a slotted spoon and reserve the garlic oil.
5. Pulse the tortillas, garlic and nuts in a food processor until finely chopped. Add the chiles & sun dried tomatoes, roasted grape tomatoes & paprika. Process until smooth.
6. Add in the garlic oil and 2 extra tablespoons of olive oil to the food processor and process.
7. Spoon the sauce into a medium bowl and season it with plenty of kosher salt and fresh ground pepper. Taste to see if the seasoning level is right.
Use this sauce on top of polenta, as a dip for chips or veggies. It's so good!!