Salbitxada sauceTotal time: 20 minutes Servings: Makes about 2 cups Note: Adapted from a recipe by Josef Centeno. Please see FDA updates regarding tomato safety: www.fda.gov/oc/opacom/hottopics/ tomatoes.html. 2 tablespoons whole almonds 1/2 serrano chile, seeded, diced 6 cloves garlic, minced 2 ripe tomatoes, cored, seeded and diced Zest of 1/2 lemon 2 tablespoons thinly sliced Italian parsley 1 tablespoon sherry vinegar Olive oil Kosher salt Freshly ground pepper 1. Toast the almonds in a sauté pan over medium-high, shaking frequently, until golden and fragrant, about 5 minutes. 2. Combine the almonds, chile, garlic, tomatoes, lemon, parsley, vinegar and one-half cup olive oil in a medium bowl. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste, and adjust consistency with additional olive oil if desired. This will keep for two days, refrigerated. Each tablespoon: 36 calories; 0 protein; 1 gram carbohydrate; 0 fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 19 mg. sodium.
Copyright © 2016, Los Angeles Times