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blanched almonds extra-virgin olive oil onion garlic sweet red peppers water red wine vinegar tomato salt hot red pepper
Viewed: 47 - Published at: 6 years agoIngredients
- 1/2 cup chopped blanched almonds
- 4 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 4 cloves garlic, minced
- 2 large sweet red peppers, seeded and chopped
- 1 cup water
- 2 tablespoons red wine vinegar
- 1 ripe tomato, seeded and chopped
- Salt to taste
- Dried hot red pepper flakes to taste
Method
- Place heavy skillet over medium-high heat, add almonds and cook, stirring, until they are toasted.
- Remove them from the skillet.
- Place them in food processor, grind them fine and leave them in the food processor.
- Add the oil to the skillet and when it is hot, add the onion.
- Saute until it is golden, then stir in the garlic.
- Add the peppers, water and vinegar, lower the heat and cook gently about 15 minutes, until the peppers are tender.
- Stir in the tomato and season the mixture with salt and hot red pepper.
- Remove from heat.
- Add mixture to almonds in food processor and puree.
- Taste for seasoning; serve at room temperature.
