Zingy Red Sauce

Serves: 6

Santos Walker

1 January 1970

Based on User reviews:

56

Spice

30

Sweetness

42

Sourness

43

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

2

Garlic Cloves

1 cup

Roasted Red Pepper (chopped from a jar about 2)

1 cup

Roasted Almond (unsalted,)

2 tbsps

Red Wine Vinegar

1 cup

Extra-Virgin Olive Oil

Directions:

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

2

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

3

DO AHEAD: Sauce can be made 2 days ahead

4

Cover and chill

5

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

6

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

7

DO AHEAD: Sauce can be made 2 days ahead

8

Cover and chill