Here is a standard Spanish hot sauce would probably be prepared with the
small, hot guindilla (“little cherry”) chiles. Serve this tasty sauce
over steamed vegetables, roasted meats, or fish prepared by any method.
Ingredients
3 tomatoes
1 head of garlic
3 piquin, Thai, or de Arbol chiles, stems removed, crushed
2 hard-boiled egg yolks
12 almonds, peeled and toasted
3/4 cup olive oil
1/4 cup wine vinegar
Salt to taste
Instructions
Roast the unpeeled tomatoes and garlic on a baking pan at 350 degrees
until the tomatoes are very soft, then remove and peel them. Place the
tomatoes and garlic cloves in a food processor or blender, add the
crushed chile and pulse until coarsely puréed. Add the egg yolks and
almonds and pulse several times until the almonds are broken up. Purée
again, gradually adding the oil and vinegar, until a smooth sauce is
formed. Add salt to taste, and keep warm over low heat until serving.
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