Red Sauce (Salsa Colorada)
Author: Barbara Norman
  • 3 small tomatoes, red ripe
  • 1 head garlic
  • 2 hard-boiled egg yolks
  • 12 almonds; peeled and toasted
  • 3/4 Cup olive oil
  • 1/4 Cup wine vinegar
  • 1/2 hot chili pepper (or Cayenne pepper to taste)
  • salt, to taste
  1. Bake unpeeled tomatoes and garlic in oven until tomatoes are very soft.
  2. Remove peel from tomatoes and garlic, mash in mortar or electric blender with pepper. Add yolks of hard-boiled eggs with almonds; when well blended, gradually mix in oil and vinegar. Season with salt if necessary.
  3. This recipe makes 1 1/2 cups of sauce.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman

Comments: Because the garlic is precooked, this sauce does not have a particularly strong flavor, even though it calls for a head of garlic. It is particularly good with boiled vegetables, cold meats, and cold or hot fish.
Recipe by Recipes at