|40 grams||Flaked almonds|
|1||Clove garlic; crushed|
|1 pinch||Cayenne pepper|
|2 smalls||Tomoatoes; skinned and finely|
|30 millilitres||Red wine vinegar|
|150 millilitres||Olive oil|
1. Lightly roast the almonds under a grill and leave to cool.
2. Grind finely in a nut grinder.
3. Put the almonds, garlic, cayenne pepper, salt, tomatoes and vinegar into a liquidiser and blend.
4. Add the oil very slowly while blending, until the whole mixture is amalgamated.
5. Chill well.
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