Tell me how to make Almond Salsa.
Here's a recipe for Almond Salsa:

Ingredients:

• 1 red bell pepper
• 1 tablespoon oil
• 1 oz chiles de árbol, stems removed but left whole
• 1 habanero pepper, split lengthwise
• 2 tablespoons pine nuts
• 3 tablespoons sliced almond
• 1 lb small tomatillos, rinsed and peeled
• 2 plum tomatoes, quartered
• 1 cup water
• salt, to taste
• 2 tablespoons red wine vinegar

Instructions:

1. Char the bell pepper over a burner or under a broiler until it is well-blackened on all sides. Wrap in a plastic bag and set aside until cool enough to handle, then peel and seed the pepper. Set aside.
2. Heat the oil in a large skillet over high heat. Add the chiles de árbol and habanero and toast until fragrant, about 3 minutes; toward the end of toasting, add the pine nuts and almonds and toast until fragrant.
3. Add the tomatillos, tomatoes, water and three-fourths teaspoon salt, and cook over high heat until the tomatillos are tender, about 10 minutes.
4. Transfer mixture to a blender along with the bell pepper and purée until smooth. Add the red wine vinegar and adjust seasoning. The salsa should be thick enough to generously coat the back of a spoon. Any unused salsa will keep, covered tightly, in the refrigerator for a week.

Enjoy your Almond Salsa!