Red sauce - {salsa colorada}

1 servings

Ingredients

Quantity Ingredient
3 smalls Tomatoes, red ripe
1 Head Garlic
2 Hard-boiled egg yolks
12 Almonds -- peeled and
Toasted
¾ cup Olive oil
¼ cup Wine vinegar
½ Hot chili pepper
(or cayenne pepper to
Taste)
Salt -- to taste

Directions

Bake unpeeled tomatoes and garlic in oven until tomatoes are very soft. Remove peel from tomatoes and garlic, mash in mortar or electric blender with pepper. Add yolks of hard-boiled eggs with almonds; when well blended, gradually mix in oil and vinegar. Season with salt if necessary. This recipe makes 1½ cups of sauce.

Comments: Because the garlic is precooked, this sauce does not have a particularly strong flavor, even though it calls for a head of garlic. It is particularly good with boiled vegetables, cold meats, and cold or hot fish. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Books, Inc. (c) 1969 Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 01-18-1995 Recipe By : Barbara Norman - "The Spanish Cookbook" From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

Related recipes