1. Preheat oven to 350°F.
Place tomatoes and garlic on ungreased roasting
pan and roast in the oven for 15 minutes or
until the tomato is soft all the way through.
Remove the tomato peel and set aside.
2.
Heat a dry sauté pan over medium heat.
Press the ancho chiles flat in the pan with a
metal spatula for a few seconds until they change
color slightly. Flip and toast on both sides.
The chiles should change from dark red in color
to dark brown. Place the arbol chiles in the dry
pan and toast 10 seconds. Place the chiles in
a sauce pot with the water and of red wine vinegar.
Bring to a boil, reduce to a simmer. Let simmer
for 10 minutes. Remove from heat and let sit until
the chiles are tender. Mix periodically to ensure
even soaking.
3.
Heat the olive oil in a sauté pan over
medium heat. Add the almonds and fry, stirring
constantly, until golden brown. Drain well and
place in the food processor. Add the bread to
the oil next, and fry until golden brown on both
sides. Place in the food processor.
4.
Drain the chiles, reserve the liquid. Place the
chiles, roasted tomatoes, garlic and smoked paprika
in the food processor with the bread and almonds.
Purée until coarse.
5.
With the motor running, add the olive oil, red
wine vinegar, lemon juice and thin with water
if necessary. Season with salt and pepper to taste.
Serve at room temperature.
