Recipe: Salbitxada sauce

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

Salbitxada sauceTotal time: 20 minutesServings: Makes about 2 cupsNote: 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, diced6 cloves garlic, minced2 ripe tomatoes, cored, seeded and diced Zest of 1/2 lemon2 tablespoons thinly sliced Italian parsley1 tablespoon sherry vinegar Olive oil Kosher salt Freshly ground pepper1. 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.