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
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.