Salsa almendra roja
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Almonds, slivered; toasted |
| 1 | Garlic clove; crushed | |
| 8 | ounces | Tomato sauce |
| 1 | teaspoon | Red chiles, ground |
| 1 | cup | Onion; finely chopped |
| 2 | tablespoons | Oil |
| 2 | teaspoons | Paprika |
| ¼ | teaspoon | Red pepper, ground |
Directions
Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1-¾ cups of sauce.
From: Earl Shelsby Date: 09-26-94