1 1/2 whole Anaheim chili peppers
1/4 c almond slivers,blanched &
-toasted
1 T white wine vinegar
1 T lime juice
1 c corn oil
1. Prepare the Chiles
Roast chiles over an open flame until the skin blisters. Then place
them in a covered bowl or plastic bag until the skin begins to loosen. Peel and
seed.
2. Place chiles, almonds, vinegar, and lime juice in the bowl of a food
processor fitted with a metal blade. Puree. Then, with the motor
running, slowly add oil until the mixture has thickened.
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