2 small or 1 large red bell pepper 3 tablespoons olive oil 1/4 cup blanched slivered almonds 2 cloves garlic 1/2 teaspoon coarse salt Dash cayenne or hot paprika 1/2 teaspoon Sherry vinegar

Step 1 Using tongs, hold the bell peppers directly over a gas flame, turning until all sides are blackened, 6 to 8 minutes. Place the peppers in a bowl and cover them with plastic wrap to steam, about 10 minutes. Remove the charred skins and seeds. Set the peppers aside.

Step 2 Combine the oil, almonds and garlic in a small pan and heat gently over medium heat until the almonds begin to color; turn off the heat and retrieve the almonds and garlic promptly with a slotted spoon. Reserve the oil.

Step 3Grind the almonds, garlic and peppers to a paste in a mortar or blender and slowly add the oil. Season with the salt, cayenne and vinegar. Serve at room temperature.

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