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
