The Mexican gastronomy is rich and extensive in dishes, ingredients, cookware, etc. There is no doubt that one of its pillars are their salsas, that provide flavor and seasoning to dishes that without them they would go unnoticed or they would simply not exist.
Many of these salsas combine chilies with different seeds, like the moles and the pipianes. However in this case the almonds and chili salsa is a simpler and lighter version – it also has a lot of flavor and its texture is unmistakable.
The salsa has a thick consistency and a spicy touch; perfect for serving over a baked pork loin or a roasted chicken.
About the Recipe
In the recipe preparation many activities are going to be performed, it is laborious but is not difficult to make.
We recommend using sliced almonds because it is easier to work with them.
Almonds into pieces can also be used but you won’t be able to play that much with the salsa’s texture.