Almond Salsa

Almond Salsa

raw material

8 servings

• 1 red bell pepper
• 1 tablespoon oil
• 1 oz chili de árbol (30 g), stems removed but left intact
• 1 habanero pepper, divided lengthwise
• 2 tablespoons pine nuts
• 3 tablespoons almond flakes
• 1 lb baby tomatoes (455 g), rinsed and peeled
• 2 plum tomatoes, quartered
• 1 cup water (236 g)
• salt, to taste
• 2 tablespoons red wine vinegar

Nutritional Information

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• Calories 90
• Fat 5g
• Carbohydrates 9g
• Fiber 3g
• sugar 5g
• 2g protein

An estimate based on a serving size.

Prepare

1. Roast the bell pepper on the stove or under the broiler until it is completely black on all sides. Wrap in plastic wrap and set aside until cool enough to handle, then peel and seed peppers. shelved.
2. Heat oil in a large saucepan over high heat. Add chili deárbol and habanero and roast until fragrant, about 3 minutes; towards the end of roasting, add pine nuts and almonds and toast until fragrant.
3. Add tomatoes, tomatoes, water, and three-quarters teaspoon salt and cook over high heat until tomatoes are tender, about 10 minutes.
4. Transfer the mixture to a blender with the bell peppers and puree until smooth. Add red wine vinegar and adjust seasoning. The salsa should be thick enough to thickly coat the back of the spoon. Any unused salsa can be kept tightly covered in the refrigerator for up to a week.
5. enjoy!