Mexico-Almond Red Sauce

[Guest guest]

Mexico-Almond Red Sauce

 

1/2 cup slivered almonds, toasted

1 cup onion, finely chopped

1 clove garlic, crushed

2 tablespoons vegetable oil

8 ounces tomato sauce, 1 can

2 teaspoons paprika

1 teaspoon red chiles, ground

1/4 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.