Ancho-Chipotle Salsa With Chocolate And Fried Almonds Recipe
- 1 dried ancho chili, stemmed, seeded
- 1 cup vegetable stock
- 1/4 cup canola oil
- 1/2 cup raw almonds
- Kosher or sea salt
- 1 ounce unsweetened chocolate, chopped
- 1/2 cup apple cider vinegar
- 1 tablespoon agave
- 1 chipotle pepper in adobo sauce
- Toast ancho chili in dry skillet over medium heat until reddish in spots, 1 to 2 minutes. Add stock and bring to a boil boil. Transfer to blender or food processor and let sit until softened, about 15 minutes. Blend until smooth.
- Meanwhile, heat oil in large cast-iron or heavy-bottomed skillet over medium-high heat. Add almonds and fry, stirring constantly, until dark brown on all sides, about 3 minutes. Transfer immediately to paper towels to drain; sprinkle with salt. Add almonds to blender with ancho puree along with chocolate, vinegar, agave, and chipotle. Pulse until combined. Season with salt. Serve immediately, or refrigerate up to overnight and serve at room temperature.
ancho chili, vegetable stock, canola oil, almonds, kosher, chocolate, apple cider vinegar, agave, pepper
Taken from www.seriouseats.com/recipes/2013/05/ancho-chipotle-salsa-chocolate-fried-almonds-recipe.html (may not work)