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Salbitxada sauce

Time 20 minutes
Yields Makes about 2 cups
Salbitxada sauce
1

Toast the almonds in a saute 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.

Adapted from a recipe by Josef Centeno. Please see FDA updates regarding tomato safety: www.fda.gov/oc/opacom/hottopics/tomatoes.html.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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