A classic and most delicious spanish sauce with a myriad of uses.


  • 2 red peppers
  • 2 garlic cloves
  • 1/3 cup whole almonds (with or without the skin is fine)
  • 3 Tbsp olive oil
  • 4 large halves of sun dried tomatoes
  • Handful of parsley, basil, or cilantro
  • 1 tsp pimenton (Spanish Smoked Paprika)
  • 1/2 tsp of chipotle chile powder (or any other chile)
  • 2 tsp sherry vinegar (or your choice)
  • Salt to taste


  1. Quarter the red peppers and discard seeds.
  2. Line baking pan with aluminum foil and lay out pepper slices flat.
  3. Roast peppers under the broiler until skin is blackened and will peel easily (make sure peppers are close to broiler element – place cast-iron skillet under pan, if necessary).
  4. Remove pan from oven and wrap foil around peppers to let them cook a bit more.
  5. While peppers are cooking, roast or brown almonds in a bit of olive oil (if uncooked)
  6. When peppers have cooled, peel skin and discard.
  7. Add all ingredients to food processor and puree, scraping down sides of bowl as necessary to assure that all ingredients are thoroughly blended.
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Marcona Almonds1 1/4 Ounces227
Sundried Tomato, Julienne w/ Oil & Italian Herb1 1/2 Ounces157
Garlic, Clove3 Each13
Large Red Bell Peppers2 Each102
Oil, Olive, Extra Virgin2 Tablespoons238
Sherry Vinegar1 1/3 Tablespoons7
Total744 calories
62 calories / Oz.
40 calories / Tbsp
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