Red Sauce - [Salsa Colorada] Recipe - Cooking Index
Red Sauce - [Salsa Colorada] Recipe - Cooking Index
Because the garlic is precooked, this sauce does not have a particularly strong flavor, even though it calls for a head of garlic. It is particularly good with boiled vegetables, cold meats, and cold or hot fish.
Cuisine: Mexican, Spanish| 3 | Tomatoes - red ripe (small) | |
| 1 | Garlic | |
| 2 | Hard-boiled egg yolks | |
| 12 | Almonds - peeled and toasted | |
| 3/4 cup | 177ml | Olive oil |
| 1/4 cup | 59ml | Wine vinegar |
| 1/2 | Hot chili pepper | |
| (or cayenne pepper to taste) | ||
| Salt - to taste |
Bake unpeeled tomatoes and garlic in oven until tomatoes are very soft. Remove peel from tomatoes and garlic, mash in mortar or electric blender with pepper. Add yolks of hard-boiled eggs with almonds; when well blended, gradually mix in oil and vinegar. Season with salt if necessary. This recipe makes 1 1/2 cups of sauce.
Source:
Barbara Norman
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