Red Pepper & Tomato Dipping Sauce

"This freezes really well, and only needs to be stirred up again after defrosting."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
10
Yields:
2 1/2-3 cs.
Advertisement

ingredients

Advertisement

directions

  • Grind the almonds in a food processor until they form a powder.
  • Remove and set aside.
  • Add the garlic and salt to the processor (no need to wash it) and puree until it forms a paste, then add the bread and whirr until it becomes crumbs.
  • Add the peppers, and process until the mixture turns red.
  • Add the tomatoes, cumin seed and ground cumin, and continue to process to a lovely red puree.
  • With the machine still running, slowly add the olive oil and process until the mixture emulsifies.
  • Season with salt and chile, cayenne or tabasco.
  • Stir in the reserved ground almonds.
  • Refrigerate until ready to serve.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes