Photo by Peden & Munk
Recipe information
Yield
Makes about 1 cup
Ingredients
2 garlic cloves
1/2 cup chopped roasted red peppers from a jar (about 2)
1/2 cup unsalted, roasted almonds
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground black pepper
Preparation
Step 1
Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.
Step 2
DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.
