I love this hearty sauce because it goes so well with vegetables and seafood. I love to
serve it as a chunky dipping sauce for a huge platter of grilled shrimp, vegetables and
crusty bread. It even works really well bruschetta-style as a topper for crostini along with
a slice of good Manchego cheese. Tangy sherry vinegar pair well with the smoothness
of the roasted red pepper and the Marcona almonds give it body and a bit of crunch.
1 jar (12 oz. or 340 grams) roasted red peppers
½ cup Marcona almonds, toasted
3 tablespoons sherry vinegar
1 teaspoon pimentón (smoked Spanish Paprika)
1 garlic clove
4 tablespoons olive oil
salt+pepper to taste
1. Pulse all ingredients in a food processor or blender until smooth. Add a bit
of water if a more liquid consistency is desired.