1 cup blanched almonds, toasted
2 cloves garlic
1/4 tsp. smoked paprika
1/4 tsp. cayenne pepper (optional)
1 cup roasted red bell peppers, patted dry
1/2 cup green, pitted olives, drained
2 Tbsp. fresh lemon juice
2 tsp. red wine vinegar
5 Tbsp. olive oil
salt and pepper to taste
1. In a food processor, combine the almonds, garlic, smoked paprika, and cayenne; pulse until coarsely chopped, about 15 to 20 times.
2. Add the roasted bell peppers, olives, lemon juice and vinegar.
3. While the machine is running, add the olive oil in a thin stream through the feed tube and process to a coarse puree.
4. Season the sauce with the salt and black pepper. Taste and adjust seasoning.
This recipe was created to be enjoyed with Mary's Gone Crackers Sea Salt Pretzels, but also is delicious with any of Mary's Gone Crackers gluten free crackers.