2 tablespoons raw almonds (about 12 nuts)
1/4 cup hazelnuts (about 32 nuts)
1/2 cup coarsely chopped drained tomatoes or peeled ripe tomatoes
1 1/4 cup mild-tasting extra-virgin olive oil, divided
1 ancho chile
1 1/2 ounces chewy, white peasant-style bread (about 1 thick slice), crust removed
2 to 3 garlic cloves, peeled
1 teaspoon l'Estornel brand red wine vinegar or other red wine vinegar fortified with a few drops of sherry vinegar
1 teaspoon hot paprika
1/2 teaspoon mild paprika
1. Heat the oven to 325 degrees. Drop the almonds in a small pot of boiling water and leave for about 10 seconds. Drain, slide off the skins, and rub dry. Set aside.
2. Roast the hazelnuts on a small baking sheet until the skins darken and start to split, 10 to 15 minutes. While they are still hot, bundle them in a towel, then scrunch and massage them to rub off most of their skins. Pick out the nuts and set aside.
3. Turn the oven to broil. Spread the tomatoes one-half-inch thick in a small, shallow baking dish. Trickle with 1 teaspoon of the olive oil and broil until the tomatoes char slightly and bubble, a few minutes. Remove from the broiler.
4. Reduce the oven heat to 425 degrees. Meanwhile, pour a few cups of boiling water over the chile and leave to swell for a few minutes. Drain and then stem and seed the pepper.
5. Pour olive oil to a depth of one-half inch into an 8- or 10-inch skillet and set over medium-low heat. Test the temperature with the edge of the slice of bread; when it barely sizzles on contact, reduce the heat slightly and add the bread. (You may need to cut the bread into pieces so it fits into the pan in a single layer.) Check the underside at 1 minute; it should be beginning to color. Fry until it is the color of cornflakes, 2 to 3 minutes per side. Drain and cool on a paper towel.