You will need to have:
I recommend buying and roasting extra vegetables for eating. The aromas will penetrate your kitchen and everyone will want a taste of the great tasting vegetables..
- 1 small tomato
- 6 cloves garlic
- 1 cup almonds (slivered optional)
- 2 large red bell peppers
- 1/4 cup olive oil (EVOO)
- 2 tablespoons sherry vinegar
- 1 tablespoon smoked paprika or sweet paprika
- 1 teaspoon Kosher salt or half salt or anchovies, if avaliable
- 1/8 teaspoon cayenne pepper or red pepper flakes
How to make it:
- Preheat oven to 375°F Slice peppers in half and clean out seeds then place almond, garlic, and tomato, and halved Red Peppers on baking sheet lined with parchment paper, and place in the oven. Roast almonds until fragrant, then remove almonds and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Peppers need to roast longer until very well done, skin is black. Remove from oven, place in a bowl, add peppers when done, and let sit until cool.
- When cool, remove all skins, cut tomato in half and use half for the sauce and eat the other half as a treat, then place in food processor, along with the rest of the ingredients
- When fully pulsed remove to an airtight container and place in the refrigerator until cool. Keep cool in a refrigerator up to 5 days. Best if made the day before use..
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