Toast your almonds or peanuts in a dry pan make sure not to burn them, cool and chop very finely in food processor or with blender
Seed and chop the chilli very finely
Quarter and seed the tomato , cut into thin strips then chop into small cubes
Chop the garlic finely and mix with chilli and nuts by blending them in processor or with blender, add half the tomato and blend into almost a paste .
Add the vinegar and drizzle the oil slowly into the mix .Fold the rest of the tomatoes under .
Heat your grill , BBQ, or a pan. Brush scallions with just a few drops of olive oil , cook the cleaned and trimmed scallions slowly , turning them frequently until the outer skin is almost charred.
Serve this dip as individual portions in a little bowl for each person with the bunch of charred hot scallions. Remove the charred skin if preferred and dip into the slightly crunchy sauce.
