Salsa de Pasitas Rojas

Metric version of recipe

Yields 2 cups

Ingredient Amount
Garlic cloves, peeled (approx. 24) 1 cup
Almonds, sliced ½ cup
Raisins ½ cup
Olives, imported black, pitted ¼ cup
Pasilla or ancho chiles, seeded 2 ea.
Lemon zest ¼ cup
Extra virgin olive oil 1 cup
Anchovies, white 2 ea.
Chicken broth 2/3 cup
Balsamic vinegar 4 tsp.
Salt 2 tsp.


  1. Combine the garlic cloves, almonds, raisins, olives, chiles, lemon zest, and extra virgin olive oil in large sauté pan. Heat over medium heat until the ingredients begin to fry lightly, 3 to 5 minutes. Cook until the garlic cloves are lightly browned and have softened, and the raisins begin to puff, about 10 minutes. Add the white anchovies. Remove from heat and allow the mixture to cool to room temperature.
  2. Transfer the cooked mixture with the oil to a food processor. Process until nearly smooth, about 1 minute. Adjust seasoning and refrigerate. This should make 2 cups.

Additional tips

Recipe credit: Robert Del Grande, as presented at the Worlds of Flavor International Conference & Festival. Published with permission of the author. All rights reserved. Presented at Seminar III B on Friday, Nov. 3, 2006.

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