92% would make again
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.
May 05, 2023
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
- Calories 90
- Fat 5g
- Carbs 9g
- Fiber 3g
- Sugar 5g
- Protein 2g
Estimated values based on one serving size.
- 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.