This is Ashley’s favorite sauce. It’s similar to hummus but highlights roasted red peppers. Great for dipping.
3 sweet italian or bell peppers quartered and roasted
½ cup raw or roasted almonds (unsalted)
¼ cup oil-packed sun-dried tomatoes, rinsed and drained
2 medium-to-large cloves garlic, peeled and quartered
1 tablespoon sherry vinegar or red wine vingar
1 teaspoon smoked paprika
½ teaspoon fine sea salt, to taste
¼ teaspoon cayenne pepper
½ cup extra-virgin olive oil
Method:
Add all ingredients except the olive oil to a blender (ideal) or food processor. Lock the lid and blend—start on low, then increase the speed as the mixture begins to catch and move.
When everything is mostly broken down, keep the machine running and slowly stream in the olive oil. Continue blending until it looks the way you want: silky-smooth and creamy, or a little more rustic and chunky.
Taste and adjust with more salt as needed (up to 1/4 teaspoon). Use right away, or transfer to a jar and refrigerate for 7–10 days.
Adapted from Cookie and Kate