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- 1 large roasted red bell pepper from a jar
- 1 garlic clove, smashed
- 1/2 cup slivered almonds, toasted
- 1/4 cup tomato purée
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons Sherry vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
Directions:View on Bon Appetit
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