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Title: Xato Sauce
Yield: 1 Serving

Ingredients

      3    Garlic cloves
      8    Almonds; peeled and toasted
      1    Sharp chili pepper; or more
           -to taste
           (or powdered cayenne pepper
           -)
    1/2 c  Olive oil
    1/4 c  Wine vinegar
    3/4 ts Salt

Instructions

This sauce can be made in 5 minutes in an electric blender: simply put all
the ingredients in at once and beat until the almonds are reduced to fine
particles. If you do not have a blender, crush the garlic and almonds in a
mortar, add one or more finely chopped chili pepper, and mash to a smooth
paste before graually blending in the oil and vinegar. The number of
peppers (or the amount of cayenne) you use depends on how sharp you like
the sauce. When tasting the seasoning, bear in mind that the sauce will
seem less sharp when mixed with the salad.

Recipe Source:
THE SPANISH COOKBOOK by Barbara Norman
Published by Bantam Books, Inc. (c) 1969

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-15-1995

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Contributor: Barbara Norman

Preparation Time: 0:00

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