1 12-ounce jar roasted red peppers, drained well
1 cup marcona almonds (see Recipe Notes)
1 large clove garlic, smashed
2 tablespoons good-quality olive oil
1 tablespoon sherry vinegar, plus more to taste (see Recipe Notes)
1 teaspoon tomato paste
1/2 teaspoon pimentón (smoked Spanish paprika) or regular paprika
Kosher salt and freshly ground black pepper
Minced Italian parsley, for garnish
Combine the roasted red peppers, marcona almonds, garlic, olive oil, vinegar, tomato paste, and pimentón in a blender or food processor and purée until almost smooth but still thick in texture. Season with salt, pepper, and additional sherry vinegar to taste. Spread can be refrigerated for up to one week or frozen for up to 3 months; bring to room temperature before serving.
Serve with grilled or toasted flatbreads, roasted potatoes, and fresh vegetables.
Recipe Notes
- Sliced almonds can be substituted if you cannot find Marcona almonds.
- Red wine or balsamic vinegar can be substituted for sherry vinegar.