Salsa Colorada
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
3 cups
ingredients
- 2 large red bell peppers
- 4 medium ripe tomatoes
- 3 medium garlic cloves, peeled
- 1 teaspoon salt
- 1⁄2 cup blanched whole almond, lightly toasted
- 2 hard-cooked egg yolks
- 1 cup olive oil
- 1⁄4 cup sherry wine vinegar
- 1⁄4 teaspoon ground red pepper (to taste)
directions
- Char peppers and tomatoes over gas flame or under broiler, turning until skins blister and blacken.
- Place peppers in plastic bag and let steam 10 minutes.
- Peel off skins and remove seeds; rinse, if necessary, and pat dry.
- Let tomatoes stand until cool to the touch; peel and remove seeds.
- With machine running, drop garlic through feeder tube of food processor.
- Add salt and blend well, using 2 to 3 onn/off turns.
- Blend in almonds using several on/off turns until texture resembles coarse meal.
- Add tomatoes and peppers and mix until smooth, about 40 seconds.
- Blend in hard-cooked egg yolks.
- With machine running, add olive oil through feed tube in slow steady stream.
- Blend in vinegar and red pepper using several on/off turns; texture should be that of grainy mayonnaise.
- Transfer to serving dish, cover with plastic wrap, and refrigerate.
- Let stand at room temperature 1 hour before serving.
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RECIPE SUBMITTED BY
Leslie in Texas
Spring, Texas