Mexican Red Almond Dipping Sauce Ii Raw Vegan Version Recipes

ALMOND SALSA RECIPE BY TASTY

Steps:

• 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!

MEXICAN RED ALMOND DIPPING SAUCE (VEGAN)

Steps:

• Put the almonds in a food processor and pulverize until finely ground.
• Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender (about 10-15 minutes).
• Stir in all the other ingredients except the ground almonds. (I found it easier to turn the heat off first, then add the tomato sauce followed by everything else, then put the heat back on.).
• Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;.
• stir in almonds.
• Serve hot with some corn chips and/or arepas, and enjoy!. Makes about 1 3/4 cups of sauce.