Ingredients for Picadilla Sauce
- 1 cup blanched almonds
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1 tablespoon lemon juice
- White Vinegar
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/2 cup water
- 1 cup chopped onion
- 1 chopped green bell pepper
- 1 chopped red bell pepper
- 1 (14 1/2 ounce) can undrained diced tomatoes
- 1/4 cup chopped manzanilla olives
- 2 tbsp drained capers
- 1 (5 1/2 ounce) can tomato paste
- 1/2 cup dry red wine
- 1/2 lb chopped cooked ham
- 1 tsp chopped fresh oregano
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How to Make Picadilla Sauce
- Toast 1 cup of blanched almonds in a dry skillet over medium heat for 5-7 minutes, or until lightly golden brown and fragrant. Let cool slightly.
- Combine the toasted almonds, 4 cloves garlic, 1/2 cup olive oil, 1/4 cup water, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor.
- Process until completely smooth and creamy, scraping down the sides as needed. Add more water, 1 tablespoon at a time, if necessary to reach desired consistency.
- Taste and adjust seasonings as needed. Add more salt, pepper, or lemon juice to your preference.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
10g
Fat
108g
Carbs
4g
