Categories: Sauces, Vegetables, Mexican 
      Yield: 4 servings 
  
    1/2 c  Slivered Almonds; Toasted 
      1 c  Onion; Finely Chopped 
      1 ea Clove Garlic; Crushed 
      2 tb Vegetable Oil 
      8 oz Tomato Sauce; 1 cn 
      2 ts Paprika 
      1 ts Red Chiles; Ground 
    1/4 ts Red Pepper; Ground 
  
  Place almonds in food processor workbowl fitted with steel blade or in 
  blender container; cover and process until finely ground.  Cook onion and 
  garlic in oil over medium heat, stirring frequently, until onion is 
  tender.  Stir in remaining ingredients except almonds.  Heat to boiling; 
  reduce heat.  Simmer 1 minute stirring constantly; stir in almonds.  Serve 
  hot. 
  Makes about 1 3/4 cups of sauce.