Hazelnut Romesco

• 1 tablespoon ancho chili paste (method below)
• 1 3-by-1-inch slice rustic white bread
• 1/2 cup extra-virgin olive oil
• 3/4 cup roasted hazelnuts
• 2 cloves smashed garlic
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/2 teaspoon paprika
• 2 red peppers, roasted and peeled juice reserved
• 1 tablespoon tomato paste
• 1 teaspoon sherry vinegar
• 1/4 cup cold-pressed hazelnut oil (see note above)

1. To make paste, add boiling water to 2 dried ancho chili pods.
2. Weight with a plate for 15 to 20 minutes.
3. Remove pods from water and puree, adding just enough of the water to make a paste.
4. Pass paste through a mesh strainer and reserve.
5. Cut the crusts off the bread and tear into 2 to 3 pieces.
6. In a saute pan over low heat, fry bread in 1/4 cup olive oil until golden brown and crisp.
7. Cool on paper towels.
8. In a food processor, combine hazelnuts, garlic, bread, salt and spices.
9. Mix until a dry paste forms.
10. Add the ancho paste, red peppers and their juice, tomato paste, vinegar, hazelnut oil and another 1/4 cup olive oil until a smooth paste forms.
11. Adjust with oil for a thinner consistency if desired, and taste for salt and spice.
12. Serve as a dip with rustic bread, or as an accompaniment to roast pork or lamb.

ancho chili paste, white bread, extravirgin olive oil, hazelnuts, garlic, salt, freshly ground pepper, ground coriander, ground cumin, paprika, red peppers, tomato paste, sherry vinegar, coldpressed hazelnut oil

Taken from cooking.nytimes.com/recipes/1013430 (may not work)