Picada (A Nut And Chocolate Condiment)

• 3 cloves peeled, baked garlic (see recipe for baking tomatoes and garlic)
• 12 browned blanched hazelnuts
• 12 browned blanched almonds
• 1 1/2 tablespoons browned pine nuts
• 1 1/2 tablespoons grated bitter chocolate
• 1/2 teaspoon stem saffron
• 1/2 cup fresh, or canned, chicken broth or bottled clam juice

1. Bake the garlic as indicated in the instructions.
2. Meanwhile, crush the nuts to a paste.
3. This is best done using a mortar and pestle.
4. Peel and add the garlic, and continue mashing about five minutes.
5. Add the chocolate and saffron, and continue mashing about one minute.
6. Add two tablespoons of the broth, and continue mashing and stirring until smooth.
7. Add the remaining broth and stir to blend.

garlic, hazelnuts, almonds, nuts, bitter chocolate, stem saffron, fresh

Taken from cooking.nytimes.com/recipes/6729 (may not work)