3 tablespoons olive oil
1 large clove garlic, thinly sliced
¼ cup blanched almonds, chopped
1 small onion, slivered
1 red bell pepper, chopped
1 cup ripe diced plum tomatoes
1 tablespoon orange zest
3 tablespoons fresh orange juice
salt and pepper
1 cup mayonnaise
Heat the oil in a saucepan over low heat. Add the garlic and cook until pale golden; remove garlic and set aside. Place almonds in the pan, raise the heat slightly and cook, stirring, for 3 minutes or until golden; add to the garlic. Add onion and bell pepper; stir over low heat for 15 minutes. Add tomatoes, orange zest, orange juice, salt and pepper; cook 5 minutes. Add reserved garlic and almonds; cook 2 minutes more. Remove from heat; cool. Puree and stir into the mayonnaise. Refrigerate, coved, until time to use.
1 large clove garlic, thinly sliced
¼ cup blanched almonds, chopped
1 small onion, slivered
1 red bell pepper, chopped
1 cup ripe diced plum tomatoes
1 tablespoon orange zest
3 tablespoons fresh orange juice
salt and pepper
1 cup mayonnaise
Heat the oil in a saucepan over low heat. Add the garlic and cook until pale golden; remove garlic and set aside. Place almonds in the pan, raise the heat slightly and cook, stirring, for 3 minutes or until golden; add to the garlic. Add onion and bell pepper; stir over low heat for 15 minutes. Add tomatoes, orange zest, orange juice, salt and pepper; cook 5 minutes. Add reserved garlic and almonds; cook 2 minutes more. Remove from heat; cool. Puree and stir into the mayonnaise. Refrigerate, coved, until time to use.
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