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“From the Syllabub blog at blogspot.com”
READY IN:
15mins
SERVES:
6-8
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat half an inch of olive oil in sauté pan and fry bread, browning both sides.
  2. In a food processor, grind garlic, almonds and bread. Process until fine.
  3. Add the anchos, tomatoes and pimenton. Puree until smooth.
  4. Add vinegar and lemon juice and puree. While blending, drizzle in the olive oil.
  5. If texture isn’t loose enough, add some of the reserved tomato juice, or additional lemon juice. Season with salt.
  6. Eat with grilled vegetables such as green onions, asparagus or leeks, and grilled fish or chicken.

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