Ingredients
16ozroasted red peppers,drained
½cupraw or roasted almonds,unsalted
¼cupsun-dried tomatoes,rinsed and drained
2clovesgarlic,peeled and quartered
1tbspsherry vinegar
1tspsmoked paprika
½tspfine sea salt,to taste
¼tspCayenne pepper
½cupextra-virgin olive oil
Preparation
In a blender, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed gradually.
Start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency.
Serve immediately, or store in a jar in the refrigerator for 7 to 10 days.
