Red Pepper & Tomato Dipping Sauce |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This freezes really well, and only needs to be stirred up again after defrosting. Ingredients:
3 ounces blanched almonds |
4 cloves garlic, chopped |
sea salt, to taste |
1 (4 ounce) roll stale french bread, cut into small pieces |
2 red bell peppers, seeded and chopped |
1 (14 1/2 ounce) can diced tomatoes |
1 teaspoon cumin seed |
1 teaspoon ground cumin, to taste |
1/2 cup extra virgin olive oil |
chopped fresh red chili peppers or cayenne or tabasco sauce, to taste |
Directions:
1. Grind the almonds in a food processor until they form a powder.
2. Remove and set aside.
3. 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.
4. Add the peppers, and process until the mixture turns red.
5. Add the tomatoes, cumin seed and ground cumin, and continue to process to a lovely red puree.
6. With the machine still running, slowly add the olive oil and process until the mixture emulsifies.
7. Season with salt and chile, cayenne or tabasco.
8. Stir in the reserved ground almonds.
9. Refrigerate until ready to serve.
|
|