A well-traveled neighbor who’s also handy in the kitchen makes this sauce year-round. It’s a family favorite in her home. We’ve adopted it as a staple, too.
Makes about 1½ cups
1 large red bell pepper, roasted, seeded and peeled
1 garlic clove, peeled and crushed
½ cup slivered almonds, lightly toasted
¼ cup tomato puree
2 to 3 tablespoons flat-leaf parsley
2 tablespoons sherry vinegar
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ cup extra-virgin olive oil
Salt and pepper to taste
Pulse all ingredients except the olive oil, salt and pepper in a food processor until everything is finely chopped.
With the motor running, add olive oil until mixture is well blended. Add salt and pepper to taste. Sauce can be made up to 1 week ahead. Refrigerate, but serve at room temperature.
PAIRINGS
Grilled steak, fish, roasted vegetables, pasta, seafood, crusty bread
Meda Kessler is edible Dallas Forth Worth's art director, layout designer, and more.