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Ingredients

Directions

  • In a dry skillet over med-high, toast garlic and almonds until golden in spots, 10 min, stirring frequently. Add to blender with roasted red peppers, bread, tomato paste, vinegar, smoked paprika, salt and cayenne; blend well.

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  • With blender running, slowly add EVOO and reserved pepper liquid as needed; blend until mostly smooth. Makes 2 cups.

Nutrition Facts

122 calories; 9 g total fat; 570 mg sodium. 7 g carbohydrates; 3 g protein;

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