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Epicurious

Zingy Red Sauce

5.0

(3)

This image may contain Plant Food Vegetable and Bowl
Photo by Peden & Munk

Recipe information

  • Yield

    Makes about 1 cup

Ingredients

2 garlic cloves
1/2 cup chopped roasted red peppers from a jar (about 2)
1/2 cup unsalted, roasted almonds
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt, freshly ground black pepper

Preparation

  1. Step 1

    Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.

    Step 2

    DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

TagsSauceSpreadsDipAlmondNutBell PepperVegetableGluten FreeDairy FreeVeganVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerMake AheadMeal PrepNo-CookFood ProcessorBlenderBon Appétit
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