Cut the Ancho open and remove the seeds and stem. Heat the oil in a small skillet over high heat. Add the onion, almonds, chillies, and garlic. Cook for 2 minutes then add the tomatoes and salt and cook for another 2 to 3 minutes. Add the vinegar and water and boil for 1 minute. Puree in blender until smooth.
Yield: 4 Servings
Serving size: 1/4 of a recipe (2.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. 5 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.