Salsa almendra roja

Yield: 1 servings

Measure Ingredient
½ cup Almonds, slivered; toasted
1 \N 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

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

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