I made a double recipe last night and we LOVED it. It's unusual, great for people who like very flavorful sauces and those who don't like spicy sauces. The toasted almonds added a rich flavor. It was also very easy to make and worked well as a make-ahead sauce. I served it with roasted shrimp, but would like to make it again to serve with cauliflower, chicken, and even eggs.