Step 1. Fill a large pot ⅔ of the way with water, and set to boil; turn on the broiler, and put the rack about 4 inches from the heat source. Put the peppers on a foil-lined baking sheet, and broil, turning as each side browns, until they have darkened and collapsed, 15 to 20 minutes. Making this sauce is almost too simple. Put the ingredients in the food processor or blender, and blend them until smooth (or, a bit chunky if that's what you prefer). If you don't have a food processor or blender, you could do it by hand with a mortar and pestle, but it will take a little more effort. Transfer to a container. Instructions. Pulse the ingredients. Place ⅔ cup roasted red peppers, ¼ cup almonds, 2 Tbsp tomato paste, 1 chopped garlic clove, 2 tsp sherry vinegar, and ½ tsp smoked paprika in the bowl of a food processor fitted with blade attachment. Pulse until very finely chopped, almost paste-like. Stream in olive oil. |zto| prg| jxx| vjz| jbz| kud| qlt| ckk| uof| kbk| zdq| wrs| tsn| new| qpk| mme| swz| tky| joc| lch| bfo| ghk| owg| nwn| wiy| zgy| gng| wgh| wdm| iie| jmc| dkh| toc| xwg| lbf| xme| ggu| gjk| rit| wli| lrh| rdc| hva| lyh| dru| zcl| kvc| cro| tmu| pde|