Active Time

　　40 min

　　Total Time

　　1 hr

　　Erin Rutherford of Charlotte, North Carolina, writes: "This sauce was a hit with my supper club — I served it with filet mignon encrusted in black pepper, cumin, and sea salt, and it was killer. It would also pair well with swordfish."

　　

Ingredients

Makes about 2 cups

　　1 dried ancho chile, stemmed, seeded, and ribs discarded

　　1 red bell pepper

　　2 tablespoons extra-virgin olive oil

　　4 garlic cloves

　　1/4 cup reduced-sodium chicken broth

　　1 (14- to 15-oz) can whole tomatoes in juice

　　1 slice firm white sandwich bread, crust discarded and bread cut into small cubes (1/2 cup)

　　1/4 cup hazelnuts, toasted

　　2 tablespoons unsalted butter

　　1 tablespoon mild honey

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　

Step 1

Soak chile in boiling-hot water to cover until soft, about 15 minutes, then drain and thinly slice.

　　

Step 2

While chile soaks, roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, 7 to 10 minutes. (Or broil on a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer immediately to a bowl and cover tightly, then let stand 10 minutes. When bell pepper is cool enough to handle, peel and cut into 8 pieces, discarding stems, seeds, and ribs.

　　

Step 3

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, turning occasionally, until golden brown, 3 to 5 minutes. Add chile, bell pepper, and broth and cook, stirring occasionally, until most of liquid is evaporated, 3 to 5 minutes.

　　

Step 4

Add tomatoes including juice, bread, and hazelnuts and simmer, uncovered, stirring occasionally, until most of liquid is evaporated, 10 to 15 minutes.

　　

Step 5

Stir in butter, then carefully transfer sauce to a food processor. Add honey, salt, and pepper and pulse to a coarse purée. Season with salt.

　　Cooks' note:

　　Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.