Almond Salsa

Name: Almond Salsa
Yield: 8
Ingredients: 1 red bell pepper; 1 tablespoon oil; 1 oz chiles de árbol, stems removed but left whole; 1 habanero pepper, split lengthwise; 2 tablespoons pine nuts; 3 tablespoons sliced almond; 1 lb small tomatillos, rinsed and peeled; 2 plum tomatoes, quartered; 1 cup water; salt, to taste; 2 tablespoons red wine vinegar

Recipe by Hitomi Aihara from tasty.co

Snacks

Ingredients

8 servings

•

1 red bell pepper
•

1 tablespoon oil
•

1 oz chiles de árbol, stems removed but left whole
•

1 habanero pepper, split lengthwise
•

2 tablespoons pine nuts
•

3 tablespoons sliced almond

•

1 lb small tomatillos, rinsed and peeled
•

2 plum tomatoes, quartered
•

1 cup water
•

salt, to taste
•

2 tablespoons red wine vinegar

Instructions

Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.
Enjoy!