Xato sauce

1 servings

Ingredients

Quantity Ingredient
3 Garlic cloves
8 Almonds -- peeled and
Toasted
1 Or more sharp chili peppers
(or powdered cayenne pepper)
½ cup Olive oil
¼ cup Wine vinegar
¾ teaspoon Salt

Directions

This sauce can be made in 5 minutes in an electric blender: simply put all the ingredients in at once and beat until the almonds are reduced to fine particles. If you do not have a blender, crush the garlic and almonds in a mortar, add one or more finely chopped chili pepper, and mash to a smooth paste before graually blending in the oil and vinegar. The number of peppers (or the amount of cayenne) you use depends on how sharp you like the sauce. When tasting the seasoning, bear in mind that the sauce will seem less sharp when mixed with the salad. 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 01-15-1995 Recipe By : Barbara Norman - "The Spanish Cookbook" From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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