Salsa Colorada

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 2 large red bell peppers
• 4 medium ripe tomatoes
• 3 medium garlic cloves, peeled
• 1 teaspoon salt
• 1/2 cup blanched whole almond, lightly toasted
• 2 hard-cooked egg yolks
• 1 cup olive oil
• 1/4 cup sherry wine vinegar
• 1/4 teaspoon ground red pepper (to taste)

Recipe

• 1 char peppers and tomatoes over gas flame or under broiler, turning until skins blister and blacken.
• 2 place peppers in plastic bag and let steam 10 minutes.
• 3 peel off skins and remove seeds; rinse, if necessary, and pat dry.
• 4 let tomatoes stand until cool to the touch; peel and remove seeds.
• 5 with machine running, drop garlic through feeder tube of food processor.
• 6 add salt and blend well, using 2 to 3 onn/off turns.
• 7 blend in almonds using several on/off turns until texture resembles coarse meal.
• 8 add tomatoes and peppers and mix until smooth, about 40 seconds.
• 9 blend in hard-cooked egg yolks.
• 10 with machine running, add olive oil through feed tube in slow steady stream.
• 11 blend in vinegar and red pepper using several on/off turns; texture should be that of grainy mayonnaise.
• 12 transfer to serving dish, cover with plastic wrap, and refrigerate.
• 13 let stand at room temperature 1 hour before serving.