Ingredients

• 2/3 cup blanched, whole almonds
• 1 mild dried chile, such as an ancho
• 1 slice baguette, torn into pieces
• 3 garlic cloves, peeled
• 1-2 ripe plum tomatoes or 2/3 cup canned fire-roasted tomatoes, drained
• 1 teaspoon sherry vinegar or red wine vinegar
• 1½ teaspoons sweet paprika
• 1/3 cup olive oil
• Sea salt to taste

Instructions

1. Heat oven to 375 degrees. Pour nuts onto a small rimmed baking sheet and toast until they darken slightly and smell buttery, about 10 minutes. Set aside to cool.
2. Meanwhile, set chile in a small bowl and add enough boiling water to cover. When cool, drain pepper. Remove and discard seeds and stem.
3. Drop bread, garlic, chile and almonds into a food processor or blender. Process for a minute or so, until a thick paste forms, scraping the sides. Add the tomatoes, vinegar, paprika and olive oil and pulse.
4. The sauce should be of a hummus-like consistency, thick but not gluey. Add a tablespoon or two of water if it seems too dry. Add sea salt to taste.

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