Ingredients
2 red bell peppers
1 tablespoon sherry vinegar
1 1/2 tablespoons finely chopped shallot
1 tablespoon tomato paste
1 garlic clove
1/4 cup blanched almonds, toasted
1/4 cup walnuts, toasted
1 dried ancho chile
1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted
Preparation
Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.
