Mexican Red Almond Dipping Sauce II- Raw Vegan Version

This is almost exactly the same as Mexican Red Almond Dipping Sauce (Vegan) except this is a raw foods version-- but I do cheat and microwave it gently ;) It has less oil due to not cooking the onion and garlic, and essentially just purees everything to oblivion. You can use storebought almond meal in place of the whole almonds.

• Ready In: 5 mins
• Serves: 4
• Yields: 1 3/4 cups

Ingredients

• 1⁄2 cup  toasted  slivered almonds (or almond meal)
• 1  large onion, finely chopped (1/2 cup worth)
• 1⁄2 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)
• 1⁄4 teaspoon  red cayenne

Directions

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. It's ready to serve!