This is terrific served with grilled scallions, or any selection of grilled vegetables.
Makes 2 Cups
2 Red bell peppers, roasted
1 Garlic clove, smashed
1/2 cup Almonds, sliced, toasted
1/4 cup Tomato purée
1/2 cup Flat-leaf parsley, chopped
2 Tbs Sherry vinegar
1 tsp Smoked paprika
1/2 tsp Cayenne pepper
1/2 cup Extra-virgin olive oil
Fine sea salt, to taste
Freshly ground black pepper, to taste
Add the first 8 ingredients to a food processor. Blend until combined but still chunky. With machine running, add the olive oil.
Season with salt and pepper.