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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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