Serves: 5
Total Calories: 278
Bring 2 cups of water to a boil in a medium saucepan. Add the walnuts and soak them off the heat about 10 minutes to rid the nuts of some of the bitter tannins. Put the nuts in a strainer and rinse the nuts with cold running water. Transfer the nuts to a blender. Add the milk and blend until smooth. Transfer the nut mixture to a bowl. Stir in the remaining ingredients until well combined. Adjust seasoning. Cover and refrigerate until shortly before using, up to 3 days.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Walnut Sauce recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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