2 dried ancho chile peppers, stemmed, seeded, and cut into pieces* 2 tablespoon butter ½ cup chopped onion (1 medium) 6 cloves garlic, minced 2 teaspoon smoked paprika 2 large tomatoes, seeded and cut up 4 bottled roasted red sweet peppers, chopped 1 cup seafood stock (if using sauce with seafood) or chicken broth ½ cup blanched slivered or sliced almonds, toasted ¼ teaspoon kosher salt ¼ teaspoon ground black pepper ½ cup whipping cream ¼ cup snipped fresh cilantro
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Editor’s Note:
Use this sauce for Rollos de Mar, Chorizo-Stuffed Squid, tacos, grilled chicken, grilled fish, or with tortilla chips.
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
