Salsa Colorada

Name: Salsa Colorada
Ingredients: 2 large red bell peppers; 4 medium ripe tomatoes; 3 medium garlic cloves, peeled; 1 teaspoon salt; 12 cup blanched whole almond, lightly toasted; 2 hard-cooked egg yolks; 1 cup olive oil; 14 cup sherry wine vinegar; 14 teaspoon ground red pepper (to taste)

9 ingredients

13 steps

Ingredients

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

Directions

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.