Ingredients:
|
¾ cup |
Blanched, slivered almonds |
|
2 |
Cloves garlic, thickly sliced |
|
1 |
Slice white bread, torn into small pieces |
|
4 |
Whole tomatoes, charred, blackened skin removed, flesh coarsely chopped |
|
1/2 cup |
Roasted red peppers |
|
3 tbsp. |
|
|
1 tsp. |
Sweet paprika |
|
¼ tsp. |
Cayenne powder |
|
2 tbsps. |
Sherry Reserva Vinegar |
|
|
Sea Salt & Black Pepper |
Directions:
- In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned; 5 to 8 minutes. Transfer to a plate to cool completely.
- Place almond mixture in a food processor; process until finely ground. Add tomatoes, peppers, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt & pepper.
- Serve room temperature or lightly warmed with Meatballs.