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.