Title: Salsa Almendra Roja
Categories: Mexican Sauce
Yield: 4 Servings
| 1/2 | c | Almonds, slivered; toasted |
| 1 | c | Onion; finely chopped |
| 1 | | Garlic clove; crushed |
| 2 | tb | Oil |
| 8 | oz | Tomato sauce |
| 2 | ts | Paprika |
| 1 | ts | Red chiles, ground |
| 1/4 | ts | 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 1-3/4 cups of sauce.