Almond Red Sauce
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 8 ingredients
- 1/2 c Slivered Almonds; Toasted
- 8 oz Tomato Sauce; 1 cn
- 1/4 ts Red Pepper; Ground
- 1 ts Red Chiles; Ground
- 2 ts Paprika
- 1 c Onion; Finely Chopped
- 1 ea Clove Garlic; Crushed
- 2 tb Vegetable Oil
Contains
Tree nuts
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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.
Plating
Cookware for this recipe
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Saucepan
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Blender
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Food processor
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Chef's knife
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Cutting board
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Wooden spoon