Salsa Romesco(Serves 1)

• 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

1. Place the almonds, garlic and tomatoes on a roasting pan in a 200u0b0 oven.
2. Remove the nuts when toasted, about 5 minutes, and the tomatoes and garlic when the skins are blistered, about 30 minutes.
3. Grind the almonds.
4. Place the chiles in a saucepan with the vinegar and water.
5. Bring to a boil.
6. Reduce the heat and simmer for 5 minutes.
7. 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.

chile, chiles, blanched, garlic, tomatoes, red wine vinegar, water, olive oil, freshly ground black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035603 (may not work)