Ingredients
40g
/ 1½oz
flaked almonds
1 clove garlic, crushed
pinch cayenne pepper
2.5m1
/ ½tsp salt
2 small tomoatoes, skinned and finely chopped
30ml / 2tbsp red wine vinegar
150ml
/ ¼ pint olive
oil
Method
1. Lightly
roast the almonds under a grill and leave to cool.
2. Grind finely in a nut grinder.
3. Put the almonds, garlic, cayenne pepper, salt, tomatoes
and vinegar into a liquidiser and blend.
4. Add the oil very slowly while blending, until the whole
mixture is amalgamated.
5. Chill
well.
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