Salsa Almendra Rojaethnic, salsa, sauces 0.50 cup almonds, slivered; toasted 1.00 cup onion; finely chopped 1.00 each garlic clove; crushed 2.00 tablespoon oil 8.00 oz tomato sauce 2.00 teaspoon paprika 1.00 teaspoon red chiles, ground 0.25 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 1-3/4 cups of sauce. Fat grams per serving: Approx. Cook Time: 0:15 Cholesterol per serving: Marks: From: Danial Mannen Date: 09-28-96 (15:35) |
