Zingy Red Sauce | view more Recipe

Zingy Red Sauce

  • '2 garlic cloves'
  • '1/2 cup chopped roasted red peppers from a jar (about 2)'
  • '1/2 cup unsalted
  • roasted almonds'
  • '2 tablespoons red wine vinegar'
  • '1/4 cup extra-virgin olive oil'
  • 'Kosher salt'
  • 'freshly ground black pepper'

  1. Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth
  2. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired
  3. DO AHEAD: Sauce can be made 2 days ahead
  4. Cover and chill