3 (2)

Sauces and Condiments

Salbitxada sauce

ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a short, fast commute, ... Read more

Total time: 20 minutes | Makes about 2 cups
  • 2 tablespoons whole almonds
  • 1/2 serrano chile, seeded, diced
  • 6 cloves garlic, minced
  • 2 ripe tomatoes, cored, seeded and diced
  • Zest of 1/2 lemon
  • 2 tablespoons thinly sliced Italian parsley
  • 1 tablespoon sherry vinegar
  • Olive oil
  • Kosher salt
  • Freshly ground pepper

Step 1Toast the almonds in a saute pan over medium-high, shaking frequently, until golden and fragrant, about 5 minutes.

Step 2Combine the almonds, chile, garlic, tomatoes, lemon, parsley, vinegar and one-half cup olive oil in a medium bowl. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste, and adjust consistency with additional olive oil if desired. This will keep for two days, refrigerated.

Note: Adapted from a recipe by Josef Centeno. Please see FDA updates regarding tomato safety: www.fda.gov/oc/opacom/hottopics/tomatoes.html.
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