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Mexican Almond Red Sauce
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Source: Betty Crocker Southwest Cooking
| 1/2 cup | slivered almonds, toasted |
| 1 large | onion, finely chopped, (about 1 cup) |
| 1 clove | garlic, crushed |
| 2 tblsp | oil |
| 1 (8 oz) can | tomato sauce |
| 2 tsp | paprika |
| 1 tsp | ground red chili |
| 1/4 tsp | ground red pepper |
Process almonds until finely ground.
Cook onion and garlic in oil over medium heat until tender.
Add remaining ingredients except almonds.
Heat to boiling, reduce heat. Simmer 1 minute, stirring constantly; add almonds. Serve hot.
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