Salsa de Almendra
Almond SauceToasted almonds combined with chiles, tomato, onion, and spices, makes a versatile spicy sauce to serve over meat, poultry, or seafood. Salsa de almendra is a classic sauce found throughout the country.
Ingrediënten
Makes about 2½ cups
- 1 pound about 8 ripe plum tomatoes, rinsed and cored
- 4 whole chiles de arbol
- 2 teaspoons vegetable oil
- 2 ⁄3 cup slivered almonds
- ½ medium white onion finely chopped
- 1 teaspoon cumin seeds
- ½ teaspoon salt or to taste
- ½ cup water
Instructies
- Preheat the oven to 450°.
- Put the tomatoes on a foil-lined baking pan, and roast in the middle of the oven until the tomatoes are lightly charred and soft but still juicy, about 25 minutes.
- Put the tomatoes, with skins and juices, into a blender and reserve.
- In a medium skillet, over medium heat, toast the chiles, turning them, until aromatic, 10 to 12 seconds.
- Remove and discard the stems and let the chiles cool.
- In the same skillet, heat 1 teaspoon of the oil and toast the almonds slowly, over medium-low-to-low heat, stirring constantly, until golden brown, 4 to 6 minutes.
- With a slotted spoon, scoop the nuts onto a plate to cool.
- Add the remaining teaspoon of oil to the skillet and cook the onion and the cumin seeds until the onion starts to brown, about 4 minutes.
- Scrape the onions and cumin seeds into the blender jar with the tomatoes.
- Add the toasted nuts.
- Break the cooled chiles into small pieces, and add to the blender with about half of their seeds.
- Add the salt, and water.
- Blend until thick and smooth with the consistency of thick ketchup.
- If the sauce is too thick, add about 1 tablespoon of water at a time and blend.
Notes / Tips / Wine Advice:
The sauce is ready to use in your recipe, or store, covered, in a container in the refrigerator up to 3 days, or freeze for 3 months.
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