8 oz. fire roasted red peppers
1/2 cup extra virgin olive oil
3/4 cup almonds, lightly toasted
2 large cloves garlic (or more to taste)
2 tsp salt
1/4 tsp chili powder (or more to taste)
1 1/2 tsp paprika
1 Tbsp white wine vinegar or sherry vinegar
Freshly ground black pepper to taste
Combine all ingredients in a food process or blender and process until smooth. Taste and adjust seasonings as needed.
If you want to freeze this, it takes well to the same storage method I use for pesto: place single-meal quantities into freezer bags and press flat.
|Packaging for the freezer|
Makes about 2 cups.