Please don't be shocked...this recipe is from Skinny Dips. I promise I'll stop, but it's hard. They're just so yummy and light! I made this dip to go with the Zucchini Fries. My roommate liked the dip so much that she stopped eating zucchini fries and just took a spoon to the sauce. No joke! I should have warned her of the garlic abundance because she was on her way to a wedding...oops. Sorry, Lee, but you'll miss me when I'm gone! :)
-2 medium ancho chiles
-4 large garlic cloves
-1 large roasted red bell pepper
-1 cup almonds, toasted
-1 (14 oz) can diced tomatoes, drained
-2 Tbsp red wine vinegar
-1 1/4 tsp sea salt
-1 tsp Spanish smoked paprika
-1/4 tsp sugar
-1/8 tsp cayenne pepper
-2 Tbsp olive oil
First, soak the ancho chiles in hot water for about 45 minutes until re-hydrated. Remove the stems and seeds and coarsely chop.
Meanwhile broil the red bell pepper a few inches from the top of the oven turning every few minutes until the skin is burnt and bubbly. Carefully remove the pepper and place in a plastic baggy and seal. The heat from the pepper will steam in the bag to make the skin easier to remove. After 5-10 minutes remove the pepper and peel off the skin. Remove the stem and seeds. Coarsely chop.
In a food processor add the ancho chiles, roasted bell pepper, garlic, almonds, tomatoes, vinegar, salt, paprika, sugar and cayenne pepper. Pulse until blended. Slowly add the olive oil while still processing the sauce. Serve with the zucchini or add to pasta for a rustic sauce.