Almond Salsa
featured in Sweet Potato Guerrilla Tacos with Almond Salsa
Say hello to a nutty twist on a classic dip with this Almond Salsa recipe! It's a delightful blend of almonds, tomatoes, and jalapeños that'll have your taste buds dancing with joy.
Tasty Team
92% would make again
Total Time
28 minutes
28 min
Prep Time
15 minutes
15 min
Cook Time
13 minutes
13 min
Total Time
28 minutes
28 min
Prep Time
15 minutes
15 min
Cook Time
13 minutes
13 min
Ingredients
for 8 servings
- 1 red bell pepper
- 1 tablespoon oil
- 1 oz chiles de árbol (30 g), stems removed but left whole
- 1 habanero pepper, split lengthwise
- 2 tablespoons pine nuts
- 3 tablespoons sliced almond
- 1 lb small tomatillos (455 g), rinsed and peeled
- 2 plum tomatoes, quartered
- 1 cup water (236 g)
- salt, to taste
- 2 tablespoons red wine vinegar
Nutrition Info
- Calories 58
- Fat 3g
- Carbs 6g
- Fiber 3g
- Sugar 4g
- Protein 1g
Estimated values based on one serving size.
Preparation
- 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!
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