2 red bell peppers, halved and seeded

1 hot cherry pepper

1/4 cup (60 ml) olive oil

1 plum tomato, cut into chunks

1/4 cup (40 g) roasted blanched almonds, roasted

1 garlic clove, peeled

1/4 tsp smoked paprika

1/8 tsp ground cumin

3 tbsp day-old bread, coarsely chopped

2 tsp (10 ml) sherry vinegar

With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

On the prepared sheet, toss the bell and cherry peppers with 1 tbsp (15 ml) of the oil. Roast, skin side up, for 25 minutes or until the peppers begin to brown. Place them in an airtight container, seal and let cool. Remove the skin and seeds.

In a blender, purée the peppers with the remaining ingredients until smooth. Season with salt and pepper. Set aside.

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