Instructions: Place the almonds, garlic, chile, and salt in a food processor fitted with a steel blade and chop. Add the tomato and vinegar and process. Add the oil and process again until smooth. Serve at once. If stored in the refrigerator, let come to room temperature before using.

Note: To toast the almonds, spread the nuts on an ungreased baking sheet, place in a 325 degree oven for 7 to 10 minutes or until the nuts are lightly browned.

Yield: Approx. 2 cups

SERVING SUGGESTIONS: This is a wonderful sauce to spoon over grilled meats. The blend of rich almonds with the Arbol chile, smoothed into a fiery sauce with the tomato and vinegar, will add a richness to grilled chicken or baked white fish.

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