| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces, Chili, Stew & cass | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Slivered Almonds; Toasted |
| 1 | c | Onion; Finely Chopped |
| 1 | Clove Garlic; Crushed | |
| 2 | tb | Vegetable Oil |
| 8 | oz | Tomato Sauce; 1 can |
| 2 | ts | Paprika |
| 1 | ts | Red Chiles; Ground |
| 1/4 | ts | Red Pepper; Ground |
INSTRUCTIONS
Place almonds in food processor work bowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce. Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Feb 6, 98
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