Zingy Red Sauce

Ingredients

• 0.5 cup roasted almonds unsalted
• 2  garlic cloves 
• 4 servings kosher salt black freshly ground
• 0.3 cup olive oil extra-virgin
• 2 tablespoons red wine vinegar 
• 0.5 cup roasted peppers from a jar red chopped ( 2)

Equipment

• food processor

Directions

1. Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.
2. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.