- Jarred roasted red peppers, drained
- Handful panko or torn white bread
- A few handfuls toasted almonds
- 1 garlic clove
- Red wine vinegar
Puree a few drained jarred roasted red peppers with panko or torn white bread, almonds, garlic, a few glugs of EVOO and a splash of red wine vinegar. Pulse, occasionally scraping the sides of the bowl, until a thick sauce forms, thinning with water as needed. Season.
SERVE WITH: grilled shrimp or roasted potatoes