2 medium ancho chiles
1 cup almonds, blanched
4 large cloves garlic, minced
1 red bell pepper, seeded, peeled, and chopped
1 cup tomato, fresh or canned, peeled, seeded, and diced
1 tablespoon smoked sweet pimenton pepper
1/2 teaspoon smoked hot pimenton pepper
3 tablespoons red wine vinegar
1 teaspoon salt
3/4 cup extra-virgin olive oil
Place the ancho chiles a small saucepan and cover with hot water. Place a lid over the saucepan and allow the chiles to soak for about 1 hour. Drain in a colander. Chop the chiles, taking care to remove the stems and seeds.
Add the ancho chiles to a food processor with the almonds, garlic, roasted pepper, tomatoes, pimenton, vinegar, and salt. Pulse the mixture until a coarse paste forms, then slowly add the oil until the mixture emulsifies.
Add the salt, and let the mixture sit for 15 minutes before serving.
Calories: 240 cal
Total fat: 3g
Saturated fat: 3g
Monounsaturated fat: 18g