Salbitxada Sauce

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2 Cups
Qty Unit Ingredient
½ cup Roasted Peppers
4 tbsp Blanched Almonds (Marcona Almonds)
8 cloves Garlic
4 ea Ripe tomatoes
2 tbsp Chopped Parsley
2 tbsp Red wine vinegar
1 cup Olive oil
  1. Prep
    1. Preheat oven to 350° F
    2. Roast almonds for 5 to 7 minutes
    3. Peel and dice the tomatoes
    4. Chop garlic
    5. Mince parsley
  2. Cook
    1. Grind almonds in food processor
    2. Add roasted peppers and garlic to almonds and grind into a paste
    3. Mix in tomatoes, parsley and vinegar
    4. Pulse the food processor and drizzle in olive oil until it emulsifies
    5. Add salt and pepper to taste