|
0.6
1
2
2
14
5
2
1
2
1/2
3
1-1/2
|
oz
oz
oz
oz
cl
T
T
t
T
T
|
Ñora Chili (1)
Japone Chili (2)
Almonds blanched (3)
Hazelnuts raw (3)
Tomatoes
Garlic
Parsley
Olive Oil
Bread Slice (4)
Salt
Olive Oil ExtV
Wine Vinegar red
|
Make - (20 min)
- Core and seed the CHILIS. Soak 15 minutes in warm water.
Drain and cut into about 3/4 inch pieces.
- Toast ALMONDS in a dry pan until very lightly browned. Do the
same with HAZELNUTS. Rub off the skins from Hazelnuts, but no
need to be anal about it - a few flakes of skin won't matter.
- Scald TOMATOES one minute in boiling water. Quench in cold
water and peel. Chop coarse.
- Peel GARLIC but leave whole.
- Chop PARSLEY small. Measure is after chopping moderately packed.
- In a skillet that will fit the bread slices (9 inch) heat 2 T
Olive Oil. Stir in Chili Pieces and fry stirring
over moderate heat until crisp. Remove from oil and set aside.
- Stir Garlic into the hot oil and fry stirring until just
lightly colored. Remove and add to Chilis.
- Fry Bread Slices until lightly browned. Yes, the first side of
the first one will absorb all the Oil. Set aside.
- In a Mortar, Food Processor, or Mixie, mash or process Chili Garlic
mix to paste. Add the Nuts, Bread, and Salt.
Continue to reduce the mix to a thick paste. You will almost certainly
need to add a bit of liquid - I use some of the Chili soaking water.
- Add Tomatoes and process until all is even.
- Add in 3 T Olive Oil ExtV, Wine Vinegar, and
Parsley. Process another 30 seconds or so. Add a touch of water
if needed - you should end up with a texture that will coat things that
are dipped into it.
- Serve cool.
|
