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     title: catalonian dipping sauce
categories: professional, spanish, sauce, appetizer
  servings: 6

    1/2 c  blanched almonds
    1/4 c  garlic
      1 c  tomato concasse
      1 t  red hot chile
      1 c  olive oil
    1/4 c  red wine vinegar
    1/4 t  kosher salt
    1/4 t  white pepper

roast almonds in a 350 degree oven for 10 minutes 
combine with garlic, tomatoes, and red chiles-mix to a paste 
whisk in the olive oil in a thin-steady stream 
slowly add the vinegar-mix until thickened 
season with salt and white pepper 
serve at room temperature

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