1 ½ Cups of Roasted Peppers – Drained
¼ Cup Sundried Tomatoes in Oil – Drained
½ Cup Roasted Almonds
1 Tbsp. Sherry Vinegar
1 Tsp. Smoked Paprika
½ Tsp. Salt
½ Tsp. Pepper
¼ Tsp. Cayenne Pepper
½ Cup Extra Virgin Olive Oil
2 Garlic Cloves
In a small pan heat the olive oil with the garlic. Cook on a very low flame until the garlic is fork tender. Remove from the heat and let cool.
In a food processor put the roasted peppers, sun-dried tomatoes, roasted almonds, Sherry, smoked paprika, salt, pepper, and Cayenne pepper. Combine this all until smooth. Slowly add in the garlic and the olive oil until the sauce becomes creamy.
This sauce will keep well in your refrigerator for up to five days. Serve it with meat, fish, or chicken. It is even great for dipping bread in for a quick snack. I even put it on my eggs.
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