- 1 can diced tomatoes (14 oz.)
- 2 tablespoons pasilla chile powder*
- 1/3 cup extra-virgin olive oil
- 2 tablespoons hazelnuts, toasted and loose skins rubbed off with a kitchen towel while warm
- 2 tablespoons blanched almonds
- 1 (1/2-inch-thick) slice firm white bread, cut into 1/2-inch cubes
- 2 large garlic cloves, sliced
- 1/8 teaspoon dried hot red pepper flakes
- 1 cup drained bottled roasted red peppers, rinsed
- 2 tablespoons water
- 1 1/2 tbsp. smoked paprika powder
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt, or to taste
Heat oil in an 8- to 10-inch heavy skillet over moderate heat until hot but not smoking, then add hazelnuts to skillet along with almonds, bread, garlic, and red pepper flakes and cook, stirring, until bread and garlic are golden, 2 to 3 minutes. Add chile powder and cook, stirring, until fragrant, about one minute longer.
Add tomatoes (with juices) to a food processor. Add bread and chile mixture, peppers, water, somked paprika powder, vinegar, and 1/4 teaspoon salt and purée until smooth. Thin with water if desired and season with salt.