Salsa de Pasitas Rojas (Metric)

Ingredient Amount
Garlic cloves, peeled (approx. 24) 240 ml.
Almonds, sliced 120 ml.
Raisins 120 ml.
Olives, imported black, pitted 60 ml.
Pasilla or ancho chiles, seeded 2 ea.
Lemon zest 60 ml.
Extra virgin olive oil 240 ml.
Anchovies, white 2 ea.
Chicken broth 160 ml.
Balsamic vinegar 20 ml.
Salt 10 ml.

Method

  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 480 ml.

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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