Recipe: Salbitxada sauce

Recipe: Salbitxada sauce
SAUCY: Don't skimp on the salbitxada sauce. (Anne Cusack / Los Angeles Times)

Salbitxada sauce

Total time: 20 minutes

Servings: Makes about 2 cups

Note: Adapted from a recipe by Josef Centeno. Please see FDA updates regarding tomato safety: 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.