Prep Time: 20 minutes
Ingredients:
- 1 roasted red bell pepper; cored and seeded
- 2 - 3 roasted Tomatoes (both halves)
- 1/4 cup blanched almonds
- 1/4 cup bread crumbs
- 3 garlic cloves; chopped
- 1/2 lime; juice & zest
- 1 dried New Mexico pepper; seeded and rehydrated
- 1/2 tsp. smoked Spanish paprika (Hot Paprika us best)
- 1/2 tsp. ground white pepper
- 2 Tbsp. red wine vinegar
- Salt to taste
Preparation:
1. Place nuts in a food processor and process until well ground.
2. Add remaining ingredients process until smooth. Adjust consistency of sauce by adding olive oil if too thick.
Note 1: Sauce should be made a few hours in advance to allow flavors to mature. Blanched filberts (hazelnuts) may be substituted for almonds or a combination may be used.
Note 2: The sauce freezes beautifully. I've kept it in the freezer up to four months defrosting and refreezing it three times.



