Catalonian Pepper and Nut Sauce (Salsa Romesco)

Ingredients

• 2  ancho chiles dried
• 0.5 cup blanched almonds and toasted
• 1 ounce bread toasted
• 4  garlic cloves chopped
• 0.3 teaspoon ground pepper red
• 0.5 cup hazelnuts 
• 0.7 cup olive oil extra-virgin
• 2 small bell peppers red
• 0.3 cup red wine vinegar 
• 0.5 teaspoon salt 
• 4 teaspoons paprika smoked sweet
• 2 tablespoons tomato paste 
• 0.3 cup water hot

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• oven
• aluminum foil
• broiler

Directions

1. Place ancho chiles in a small saucepan. Cover with water; bring to a boil.
2. Remove from heat; cover and let stand 20 minutes.
3. Drain well.
4. Remove stems, seeds, and membranes from chiles; discard.
5. Place chiles in a medium bowl.
6. Preheat broiler.
7. Cut bell peppers in half lengthwise; discard seeds and membranes.
8. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened.
9. Place in a paper bag; fold to close tightly.
10. Let stand for 15 minutes. Peel and cut into 2-inch pieces.
11. Add bell peppers to chiles.
12. Reduce oven temperature to 35
13. Arrange hazelnuts in a single layer on a baking sheet.
14. Bake at 350 for 8 minutes or until toasted. Turn nuts out onto a towel.
15. Roll up towel; rub off skins.
16. Place hazelnuts in a food processor.
17. Add almonds, garlic, and bread to food processor; process 1 minute or until finely ground.
18. Add chile mixture, vinegar, tomato paste, paprika, and ground red pepper; process 1 minute or until combined. With processor on, slowly pour oil through food chute; process until well blended.
19. Add 1/4 cup hot water and salt; process 10 seconds or until combined.
20. Note: Store in an airtight container in the refrigerator for up to two weeks.