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