6 large red bell peppers
1/2 cup sliced almonds, toasted
1/2 cup sun-dried tomatoes in oil, drained and oil reserved separately
1/4 tsp red pepper flakes
1 tsp minced garlic
2 Tbsp fresh orange juice
1 Tbsp red wine vinegar
1/4 tsp salt
~ Roast peppers in a 375 degree oven for 30-35 minutes or until just starting to char
~ Immediately transfer peppers to a bowl and cover with plastic wrap tightly
~ Let sit, covered, until cooled. Once peppers are cooled, skins should easily rip off.
~ Remove skin, seeds and stem and discard
~ Coarsely chop peppers
~ In a food processor, combine drained tomatoes, pepper flakes, garlic and cooled almonds
~ Process until smooth
~ Measure tomato oil to get 1/4 cup…add extra virgin olive oil if needed
~ Add oil to processor with the roasted peppers, vinegar, orange juice and salt
~ Process till smooth
NOTES:
• Spread can be made 5 days in advance
• Good on artisan crackers, crostini or rustic flatbreads
• Serve along side of Manchego, goat or feta cheese and Spanish olives
• Serve as topper to grilled chicken or veggies
• Toss with pasta
• Serve as a sandwich spread or make roasted veggie panini
