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Almond Salsa

Tasty Team

Under 30 minutes

Under 30 minutes


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 90
    Fat 5g
    Carbs 9g
    Fiber 3g
    Sugar 5g
    Protein 2g

Estimated values based on one serving size.


  1. 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.
  2. 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.
  3. Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
  4. 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.
  5. Enjoy!

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