Mexican Red Almond Dipping Sauce Vegan Recipes

Steps:

• Put the almonds in a food processor and pulverize until finely ground.
• Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender (about 10-15 minutes).
• Stir in all the other ingredients except the ground almonds. (I found it easier to turn the heat off first, then add the tomato sauce followed by everything else, then put the heat back on.).
• Heat to boiling; reduce heat. Simmer 1 minute stirring constantly;.
• stir in almonds.
• Serve hot with some corn chips and/or arepas, and enjoy!. Makes about 1 3/4 cups of sauce.

Steps:

• Run the almonds through a food processor/blender until pulverized into almond meal, be careful not to let too much oil release or else you'll end up with almond butter.
• Put the almond meal, onion, garlic, and oil into the blender first and pulse twice.
• Add the tomato sauce, paprika, chile, and cayenne and pulse on a low speed until fully blended and smooth. It's ready to serve!

Steps:

• Preheat oven to 300*F.
• Warm the oil in a small saucepan over low heat. Add paprika dn cumin, and stir 1 minute to mix and release flavors. Remove from heat when mixutre just begins to bubble. Move to a medium bowl, and stir in the almonds.
• Transfer almonds to parchment lined baking sheet, and bake 10 minutes.
• Sprinkle right away with salt, and move to wire rack. Let dry at least 2 hours before serving. Enjoy!

Steps:

• Working on one chile at a time, use a kitchen shears to cut a slit all the way down one side of a chile. Open up the chile and remove the stem and seeds. Remove as much of the veins as you can. Reserve a few of the seeds or veins for adding later if you want added heat.
• Heat a large skillet on medium heat. Flatten out the dried chilies as well as you can and place on the skillet to heat. Press down on the opened chilies with a metal spatula for a few seconds. You may hear some sizzle or popping. You do not want to toast or burn the chilies, just heat them enough to draw out more of the flavor.
• Add the chilies to a small saucepan and add enough water so that they are just covered. Bring to a boil. Remove from heat and let sit for 10 minutes, until the chilies have softened and plumped up. (OR pour place the chilies in a small saucepan and pour boiling water over them to cover. Let sit for 15 minutes, until softened.).
• Reserving the soaking water, remove the chilies from the pan and place in a blender. Add the garlic, salt, ground pepper, ground cloves, and 1 1/2 cups of the soaking liquid (taste the soaking water first, if it seems bitter, use water or even broth instead). Purée for 2 minutes, until the sauce is completely smooth. Taste the sauce and adjust the seasoning. If you want more heat, add in a few of the seeds or veins and purée some more. Add more salt if needed.
• Pour the sauce through a sieve into a skillet. Add a tablespoon of olive oil to the sauce. Bring to a simmer and reduce heat to maintain the simmer, cook for 10 minutes. Skim off the foam. Remove from heat. Use immediately or pour into a glass jar (plastic will get stained) and refrigerate.

Steps:

• cook the tomatoes in water with bouillon until soft.
• blend the tomatoes and juice with the chili use on enchiladas.