Name: Zingy Red Sauce
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

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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

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.

Recipe notes

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