Makes about 2 cups
Ingredients
4 red bell peppers
1/4 cup sliced almonds
1/4 cup extra virgin olive oil
1 teaspoon pimenton (smoked paprika), hot
1/2 teaspoon cayenne pepper
2 cloves garlic, minced
1/4 cup bread crumbs
1 tablespoon sherry vinegar
Salt and freshly ground pepper
Directions
Place the peppers directly on an open flame, turning occasionally until they are evenly blackened. Place in plastic bag (or in a mixing bowl covered with plastic wrap) for at least 10 minutes.
Remove the peppers and scrape off the charred skins with a paring knife. Pull out the stems, and open the peppers and scrape out the seeds and ribs. Set aside.
In a skillet over medium heat, toast the almonds, tossing frequently, until golden brown, being careful not to burn. Remove the almonds to a dish to stop the cooking.
Place the peppers and olive oil in a food processor. Mix until oil is incorporated and peppers are lightly chopped. Pulse in remaining ingredients; the mixture should still be fairly coarse.
Refrigerate until ready for use.
