Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sm Tomatoes, red ripe
1 Head Garlic
2 Hard-boiled egg yolks
12 Almonds -- peeled and
Toasted
3/4 c Olive oil
1/4 c Wine vinegar
1/2 Hot chili pepper
(or cayenne pepper to
Taste)
Salt -- to taste

Bake unpeeled tomatoes and garlic in oven until tomatoes are very
soft. Remove peel from tomatoes and garlic, mash in mortar or
electric blender with pepper. Add yolks of hard-boiled eggs with
almonds; when well blended, gradually mix in oil and vinegar. Season
with salt if necessary. This recipe makes 1 1/2 cups of sauce.
Comments: Because the garlic is precooked, this sauce does not have
a particularly strong flavor, even though it calls for a head of
garlic. It is particularly good with boiled vegetables, cold meats,
and cold or hot fish. Recipe Source: THE SPANISH COOKBOOK by
Barbara Norman Published by Bantam Books, Inc. (c) 1969 Recipe
formatted for MasterCook II by Joe Comiskey JPMD44A on 01-18-1995

Recipe By : Barbara Norman - "The Spanish Cookbook"

From: Dan Klepach Date: 06-15-95 (159) Fido:
Cooking

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