Blanch (scald) the almond kernels with boiling hot water, stand for thirty minutes and peel. Skin and halve the garlic. Rinse the chili, cut in half, remove white skins and seeds.
Crush or grind chili, garlic, almond kernels. Season the solid amount with bell pepper, paprika, cumin and salt. Rinse thyme, pluck leaves and fold in. Dilute with soup and vinegar to keep a homogeneous sauce.
Related Recipes:
Italian Almond and Cherry CakeA cake recipe for all foodies: Knead a shortcrust pastry from the dough ingredients, wrap it in foil and leave...
Fine Almond TartletsA great cake recipe for any occasion: (*) For 8 small tart pans with 9 cm ø. For the shortcrust pastry...
CantucciniCantuccini, the classic almond pastry from Tuscany, is served as a dessert or also in between with a glass of...
Vegetable Stew with Paprika PestoMaybe your new favorite bean dish: To make the bell pepper pesto, turn on the oven broiler. Cut the peppers in...
Almond Pistachio SaucePlace the almond kernels in boiling water for 2 minutes, rinse and peel. Grate the pistachio kernels in a...
Pork Loin with RouillePreheat the oven broiler to 250 degrees. Cut the bell bell pepper in half and remove the seeds. Place halves...
American Shrimp SaladMix the white wine with the water and the mustard. Finely chop the shallots, add to the white wine water form...
Chicken Breast with Skin and Mediterranean VegetablesFor this dish, the “mise en place” is very important. So the thorough preparation of the...
Roast Duck with White Peaches and Almond KernelsCut the wing tips and neck of the duck into small pieces. Fry the pieces in 50 g butter and lard in a...
Crab Tails with Couscous OrientalPreheat the oven to 180 °C top/bottom heat (convection oven 160 °C , gas mark 3). Spread the pine nuts...