Simple to prep in a cast iron pan and to use a food processor to finish. Delicious on roasted potatoes, tacos, and eggs. This recipe makes 1 pint jar.
Equipment:
Cast iron pan, spoon, food processor, bowl, strainer and glass pint jar.
Ingredients:
55 g Chile cascavel, seeds and stem removed. Broken and soaked in hot water 10 minutes, strain
100 g sliced almonds, not toasted
250 g avocado oil
20 g dried garlic minced
20 ml apple cider vinegar
10 g salt
Method:
Heat oil in cast iron pan until medium heat. Add almonds and continue heating until almonds are toasted. Remove from heat and add remaining ingredients. Allow to cool and blend smooth in food processor. Reserve in glass jar in the refrigerator.
Enjoy!
Chef John Brand 