Mexican Red Almond Dipping Sauce II- Raw Vegan Version

• 12 cup toasted slivered almonds (or almond meal)
• 1 large onion, finely chopped (1/2 cup worth)
• 12 teaspoon minced garlic (1 clove)
• 1 teaspoon olive oil
• 1 (8 ounce) can tomato sauce
• 2 teaspoons paprika
• 1 teaspoon red chili powder (chili powder, or red pepper flakes)
• 14 teaspoon red cayenne

1. Run the almonds through a food processor/blender until pulverized into almond meal, be careful not to let too much oil release or else you'll end up with almond butter.
2. Put the almond meal, onion, garlic, and oil into the blender first and pulse twice.
3. Add the tomato sauce, paprika, chile, and cayenne and pulse on a low speed until fully blended and smooth.
4. It's ready to serve!

almonds, onion, garlic, olive oil, tomato sauce, paprika, red chili powder, red cayenne

Taken from www.food.com/recipe/mexican-red-almond-dipping-sauce-ii-raw-vegan-version-432311 (may not work)