Makes about 1 1/2 pints of sauce
1 16oz jar roasted red bell peppers
1 cup chopped Marcona Almonds
1/4 cup olive oil
1 tbsp tomato paste
1 tsp Pro Seasoning Aleppo Style Chili Flakes
1 tbsp red wine vinegar
1 tsp Pro Seasoning All Purpose
Method of Prep
In a blender jar, add the bell peppers with the juice from the jar, almonds, tomato paste, vinegar, and Pro Seasoning. Puree until smooth. Next, drizzle the olive oil into the blender while it is running on low. Once the oil is emulsified into the sauce, remove from blender and store in the fridge for up to 1 week. Serve as a dip on a charcuterie board, spread on a sandwich, or use as a salad dressing.
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