Fondue Español

• 1 cup water, plus additional to thin fondue
• 1/4 cup red wine vinegar
• 1 dried ancho chile
• 2 medium tomatoes
• 2 red bell peppers
• 3 3/4- inch thick slices day old french bread
• 3 to 4 medium cloves garlic, minced
• 1/2 cup slivered almonds, toasted
• 1/2 teaspoon table salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 12 ounces Manchego Curado cheese (aged 3 to 6 months)
• 1/4 cup dry white wine, plus additional to thin fondue
• cayenne pepper (optional)

1. Place water, red wine vinegar, and dried ancho chile in a small sauce pan. Bring to a boil then remove from heat and cover pan to allow chile to soften.
2. Preheat your broiler and line a baking sheet with foil. Core, halve, and seed the tomatoes (pole to pole). Quarter red peppers (also pole to pole), and remove stems, seeds, and ribs. Spray baking sheet with neutral flavored cooking spray, then arrange tomatoes and peppers on the tray, cut sides down. Spray tomatoes and peppers with non-stick cooking spray, then broil until skin is charred. Rotate the peppers if needed to ensure even charring. The tomatoes may be done faster than the peppers. Place broiled peppers in a plastic bag and close, then set aside for 5 to 10 minutes. Slip the skins off the tomatoes and peppers. Place tomatoes and peppers into bowl of food processor.
3. Remove ancho chile from the soaking water (save the water!). Remove stems and seeds, then cut into quarters. Add to bowl of food processor.
4. Tear bread slices into quarters, and place in bowl. Add 3/4 cup of the chile soaking water to the bowl, and set aside for several minutes.
5. Add soaked bread with it's soaking liquid, garlic, almonds, salt, and pepper to the bowl of the food processor. Pulse until roughly combined, then scrape sides of bowls. Process for 30 to 60 seconds until well combined, scrape sides of bowl again, then with processor running add the olive oil in a slow stream. Process an additional 15 to 30 seconds. (You may refrigerate this in a covered container until almost ready to serve.)
6. Transfer sauce to a medium sauce pan. Bring to a simmer over medium-low heat. Add the cheese a handful at a time, stirring to melt between additions. Once cheese is fully incorporated, stir in the wine. Taste and adjust seasonings with additional salt, pepper, and optional cayenne. Thin with additional water and/or wine to desired consistency.
7. Transfer fondue to fondue pot. Serve with cubes of bread, boiled/roasted new or fingerling potatoes, roasted cauliflower or broccoli, cubes of cooked chicken breast, and/or slices of cooked sausage. If you want to splurge, serve with cooked shrimp.

water, red wine vinegar, ancho chile, tomatoes, red bell peppers, bread, garlic, slivered almonds, salt, freshly ground black pepper, extra virgin olive oil, curado cheese, white wine, cayenne pepper

Taken from food52.com/recipes/9535-fondue-espanol (may not work)