Prevent your screen from going dark
Makes 1 1/2 to 2 cups 1x
Time about 45 minutes
1. Preheat the oven to 350°F (175°C).
2. Toast the almonds for 10 to 12 minutes, until the nuts are tan and have a toasty but not acrid flavor.
3. Char the bell peppers over a gas stovetop or a fire until the skin is blackened and the flesh is tender. Peel the charred skin, then seed and stem the peppers.
4. Liberally coat the bottom of a 10-inch (25 cm) pan with olive oil. Add the bread and fry it over medium-high heat until golden and toasty on all sides.
5. In a cast-iron pan, lightly toast and soften the ancho chiles. Remove from the pan and immerse the chiles in a small bowl of water; let soak for 20 minutes until they are moist and rehydrated. Open up the chiles and discard the seeds and stems.
6. In a food processor, grind the almonds, bread, and garlic until fine. Add the wet ingredients — red peppers, anchos, and tomatoes. Add the pimentos. Puree until all the ingredients are incorporated but still have texture. Drizzle in 1/2 cup (120 ml) olive oil, vinegar, and lemon juice and blend to combine. Season with salt.
7. Keeps in a sealed container in the refrigerator for 1 week.
— Recipe from What’s Good? A Memoir in Fourteen Ingredients