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Almond Salsa

by Hitomi Aiharafeatured in Sweet Potato Guerrilla Tacos with Almond Salsa

Under 30 min

Under 30 min


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

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    Calories 82
    Fat 5g
    Carbs 7g
    Fiber 2g
    Sugar 4g
    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!