1 C marcona almonds
10 garlic cloves
1 C extra virgin olive oil
2 Tbsp sherry wine vinegar
2 - 3 chile pequins
2 C charred, peeled roasted red peppers (about 6 peppers)
Salt
Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers are blackened on all sides. Place them in a large bowl and cover, to let them steam, for a few minutes. Remove the seeds and most of the skin from the peppers.
In a blender or food processor, pulse the the almonds, garlic, oil, vinegar, and chiles until puréed and smooth. Add peppers, replace the top, and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4 to 5 days if refrigerated.
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