Mexican Almond Simmer Sauce.

This is a distinctively Mexican preparation that is particularly useful for those in a hurry. The sauce can be kept in a sealed container in the the refrigerator for 2-3 days. Any longer and it should be frozen.


¼ cup olive oil.

1 large onion, peeled and chopped.

1 green chilli, seeded and chopped.

4 cloves garlic, peeled and chopped.

4 cloves.

1 50 mm stick cinnamon.

½ teaspoon ground black pepper.

1 400g can tomatoes.

½ cup almonds.

1 banana, peeled and chopped.

Salt to taste.

2 crusts white bread.


Heat the oil in a pan over a hot flame and stir fry the onion, chilli and garlic until soft then add all the other ingredients except the chicken and the coriander. Bring gently to the boil and simmer for twenty minutes. Using a kitchen wand, whizz to an even paste, leave for five minutes to cool a little and then transfer to airtight containers. 

Yields: 2 cups.

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