Romesco Sauce

• ½ cup chopped jarred roasted red bell peppers
• ⅓ cup slivered blanched almonds, lightly toasted
• 1 sm

In a blender, combine the peppers, almonds, bread, garlic, vinegar, and paprika and blend until fairly smooth. With the blender running, add the oil in a slow, steady stream and blend until the sauce is smooth and emulsified. Season with salt and pepper.

Use right away, or store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months; thaw at