Hazelnut Romesco

Directions

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