Xato Sauce Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
3: Garlic cloves,
8: Almonds, peeled and
Toasted,
1: Or more sharp chili peppers,
, or powdered cayenne pepper
1/2 cup: Olive oil,
1/4 cup: Wine vinegar,
3/4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp