- 2 red or yellow bell peppers
- ½ cup raw almonds
- 2 Tablespoons paprika
- 1 medium tomato
- Olive oil
- 3 cloves garlic
- 3 Tablespoons red wine vinegar
- 2 Tablespoons fresh mint
- 1 Tablespoon fresh parsley
- Salt and Pepper
- 1 toasted baguette
Turn gas burner on stove or outdoor grill to high. Place peppers directly on the flame. Remove the peppers once they are charred and place in a paper bag. Close bag tightly and allow to sit for 15 to 20 minutes. The steam in the bag will loosen the skin for easier peeling. Set bag on a plate because the condensation and juices from the pepper may make the bag very wet on the bottom. After peppers are cleaned, peeled and seeded, add them to food processor.
Heat skillet to medium high heat. Add almonds and paprika. Add 2 tablespoons of olive oil. Toast almonds for a few minutes until nuts begin to brown. Add 3 whole cloves of garlic. Once toasted, move almond mixture to food processor.
Chop tomato and add to skillet with 2 tablespoons of olive oil. Cook until fragrant. Add red wine vinegar, and reduce vinegar down. Once reduced, add tomato mixture to food processor. Add mint, parsley, and salt. Blend in food processor until mixed thoroughly. Transfer to a serving platter.
Serve with toast, meat, or vegetable dish. Enjoy!