On pasta this is a sauce, with vegs or bread, it’s a dip. I also love it alongside eggs. Let your imagination run wild, but I warn you it’s addictive stuff. And make extra as it freezes well.
1/2 cup bread crumbs (You could leave this out if you’re going gluten free, it will just be a tad less thick)
3 large red peppers
1/3 cup toasted almonds
1 med/large tomato
1 clove garlic
1 T red wine vinegar or sherry vinegar
3 T olive oil
1 tsp sweet paprika (you could also you harissa or even chipotle powder if you wish)
Salt and pepper
Cut peppers into thirds length wise and broil (or grill). Once the skin is blistered, turn the oven to 250 and let cook for 15 mins until the peppers are soft and the skin peels away easily. Toast the almonds. Chop the bread into small bits/crumbs. Chop the tomato. Put everything into a food processor or blender. Top with chopped parsley if you wish.
Makes about 1 1/2 cups.
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