Tuesday, 21 July 2009

Almond Red Sauce (Mexico)

Almondy, Spicy And Just About Perfect For Game Birds, we had this on some roasted quail in Nogales, Mexico and thought it was just so tasty I had to get the recipe.

Serves: 4 (makes 1 ¾ cups)
Time: 10 minutes

You Will Need:

½ Cup Blanched Almond, Toasted and Slivered
1 Cup Minced Onion
1 Tablespoon Minced Garlic, minced
2 Tablespoons Corn Oil
3 Tablespoons Tomato Paste
2 Teaspoons Paprika
1 Teaspoon Crushed Red Chillies
¼ Teaspoon Cayenne Pepper


Finely grind the almonds in a food processor, set aside.
Sauté the onions and garlic in the oil, over a medium flame for six-eight minutes, until tender.
Stir in the remaining ingredients, except the almonds, bring to a boil, reduce the heat, and stir for 1 minute Remove from the heat, stir in the almonds and serve hot.