Cuisinart Smart Stick HB-400PC Instruction And Recipe Booklet page 24

2 tablespoons sherry vinegar
¼ cup loosely packed parsley leaves
½ cup extra-virgin olive oil
1. Place the ancho chile in a bowl and cover with hot water. Let soak for
15 minutes until softened.
2. Preheat the broiler on high with a rack positioned in the upper third
of the oven. Place the bread onto the rack and broil 2 to 3 minutes
on each side until toasted. Remove crust and tear into 1-inch pieces.
Reserve.
3. Put the pepper and tomato on a baking sheet and broil, turning
frequently until all sides are charred. Place in a mixing bowl and cover
with plastic wrap in order to loosen the skins.
4. Turn the oven from broil to 350°F. Put the almonds on a sheet pan and
roast for 8 to 10 minutes until fragrant.
5. When the pepper and tomato are cool enough to handle, peel and
discard the seeds and skins. Roughly chop both into about 2-inch
pieces with a knife. Scrape the ancho flesh from the skin, discarding
skin. Reserve peppers and tomato.
6. Insert the chopping/mixing blade into the work bowl. Add the garlic
clove and process on High to finely chop. Add the almonds and pulse
to chop.
7. Add the reserved peppers, tomato, and toasted bread and continue to
pulse until mostly incorporated.
8. Scrape the bowl and add the paprika, crushed red pepper, salt,
vinegar, and parsley leaves. With the unit running on High, add the
olive oil in a steady stream.
9. Scrape the bowl and process until desired consistency. The almonds
will give the sauce some texture.
10. Taste and adjust seasoning according to preference.
Calories 195 (18% from fat) • carb. 7g • pro. 3g • fat 18g • sat. fat 2g
Nutritional information per serving (¼ cup):
• chol. 0mg • sod. 75mg • calc. 33mg • fiber 2g
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