Recipe found on LA Times, adapted from a recipe by Jose Centeno

This sauce tastes great with Summer Squash garnished with toasted almonds.

2 TB whole Almonds

1/2 Serrano Chile, seeded, diced

6 cloves Garlic, minced

2 ripe Tomatoes, cored, seeded and diced

Zest of 1/2 Lemon

2 TB thinly sliced Italian Parsley

1 TB Sherry Vinegar

Olive Oil

Kosher Salt

Freshly ground Pepper


Toast almonds in a sauté pan over medium-high, shaking frequently, until golden and fragrant, about 5 minutes.  Combine the almonds, chile, garlic, tomatoes, lemon, parsley, vinegar and one-half cup olive oil in a medium bowl.  Season with 1/4 tsp salt and a couple grinds of black pepper, or to taste, and adjust consistency with additional olive oil if desired.  This will keep for two days, refrigerated.