Salsa Romesco(Serves 1) - cooking recipe

Ingredients

1 small dried Ancho chile, stem and seeds removed
2 dried red New Mexican chiles, stems and seeds removed
1/2 c. blanched, slivered almonds
5 large cloves garlic (unpeeled)
2 tomatoes (unpeeled)
1/2 c. red wine vinegar
1/2 c. water
1/2 c. olive oil
freshly ground black pepper

Preparation

Place the almonds, garlic and tomatoes on a roasting pan in a 200\u00b0 oven.
Remove the nuts when toasted, about 5 minutes, and the tomatoes and garlic when the skins are blistered, about 30 minutes.
Grind the almonds.
Place the chiles in a saucepan with the vinegar and water.
Bring to a boil.
Reduce the heat and simmer for 5 minutes.
After removing the skins from the tomatoes and garlic, put them in a blender, along with the nuts, chiles and vinegar; puree to a smooth paste.