1 each roasted red pepper -- peel,seed,chop
1 cup sliced almonds -- toasted
1/4 cup bread crumbs persille' -- See Recipe
1/4 cup cilantro -- chopped
1/4 cup red wine vinegar
1 tablespoon smoked paprika
2 cloves garlic -- peeled
1/2 cup olive oil
salt and pepper -- to taste
1 cup sliced almonds -- toasted
1/4 cup bread crumbs persille' -- See Recipe
1/4 cup cilantro -- chopped
1/4 cup red wine vinegar
1 tablespoon smoked paprika
2 cloves garlic -- peeled
1/2 cup olive oil
salt and pepper -- to taste
- Put all ingredients except oil in food processor and puree'
- Add oil slowly to emulsify. Season.
- Get a little olive oil hot in a sauce pan, and pour the sauce in to "fry" it a bit, when it starts to boil, remove.
- When cool whisk it to reincorporate some of the oil that has bled out.
- This sauce is excellent on grilled items including vegetables!
