I serve this Smoked Almond Salsa on tacos, but it’s not a typical Mexican salsa. It reminds Wes Avila more of a Spanish romesco made with Mexican dried chiles and red bell pepper.
- 1 tablespoon canola oil
- ½ cup stemmed and chopped dried chiles (use a mixture of arbol, pasilla, ancho, and/or guajillo)
- ¼ cup chopped smoked almonds
- ½ pound roughly chopped tomatillos (husked)
- ½ cup chopped roasted red bell peppers (from a jar)
- ¼ cup water
- 2 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 teaspoon red wine vinegar
Set a large cast-iron skillet with a lid over medium-low heat. Once warm add the oil and dried chiles.
Once they begin to brown and become fragrant (but before they start smoking) add the almonds and cook for another 30 seconds. Then add the tomatillos, roasted red bell peppers, water, garlic powder, and salt. Cover the skillet and let the mixture cook until softened; about 6 minutes.
Remove from heat. You may let the mixture cool or continue carefully while it’s still warm.
Scrape the chile-almond mixture into a blender and add vinegar. Blend until nearly smooth but retaining enough texture to be interesting. It should be the consistency of a milkshake adjust with a touch of water if necessary.
The salsa may be kept covered and refrigerated for up to one week.