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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Char peppers and tomatoes over gas flame or under broiler, turning until skins blister and blacken. | 2. Place peppers in plastic bag and let steam 10 minutes. | 3. Peel off skins and remove seeds; rinse, if necessary, and pat dry. | 4. Let tomatoes stand until cool to the touch; peel and remove seeds. | 5. With machine running, drop garlic through feeder tube of food processor. | 6. Add salt and blend well, using 2 to 3 onn/off turns. | 7. Blend in almonds using several on/off turns until texture resembles coarse meal. | 8. Add tomatoes and peppers and mix until smooth, about 40 seconds. | 9. Blend in hard-cooked egg yolks. | 10. With machine running, add olive oil through feed tube in slow steady stream. | 11. Blend in vinegar and red pepper using several on/off turns; texture should be that of grainy mayonnaise. | 12. Transfer to serving dish, cover with plastic wrap, and refrigerate. | 13. Let stand at room temperature 1 hour before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	2			-	-	-	-
tomato	4		ripe	113.16	25.092	5.904	0.9840000000000001
garlic clove	3		peeled	-	-	-	-
salt	1	teaspoon		-	-	-	-
almond	1/2	cup	blanched toasted	963.56	0.0	0.0	109.0
egg yolk	2		hard-cooked	109.48	1.2206	5.3924	9.0236
olive oil	1	cup		1909.44	0.0	0.0	216.0
sherry wine vinegar	1/4	cup		-	-	-	-
red pepper	1/4	teaspoon	ground	0.3125	0.0688	0.0146	0.0034

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.