| 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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