Salsa Colorada

1. 1

   Char peppers and tomatoes over gas flame or under broiler, turning until skins blister and blacken.

2. 2

   Place peppers in plastic bag and let steam 10 minutes.

3. 3

   Peel off skins and remove seeds; rinse, if necessary, and pat dry.

4. 4

   Let tomatoes stand until cool to the touch; peel and remove seeds.

5. 5

   With machine running, drop garlic through feeder tube of food processor.

6. 6

   Add salt and blend well, using 2 to 3 onn/off turns.

7. 7

   Blend in almonds using several on/off turns until texture resembles coarse meal.

8. 8

   Add tomatoes and peppers and mix until smooth, about 40 seconds.

9. 9

   Blend in hard-cooked egg yolks.

10. 10

    With machine running, add olive oil through feed tube in slow steady stream.

11. 11

    Blend in vinegar and red pepper using several on/off turns; texture should be that of grainy mayonnaise.

12. 12

    Transfer to serving dish, cover with plastic wrap, and refrigerate.

13. 13

    Let stand at room temperature 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.