Chef Mark Abernathy
1 (12 oz) jar (1 1/2 cups) of roasted red bell peppers, drained
1/3 cup chopped toasted almonds or pecans for a Southern twist
2 garlic cloves, chopped
2 Tbsp extra virgin olive oil
1 Tbsp red wine vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp ground red pepper
Process all ingredients in a food processor until smooth.
Note: This is great on top of toasted crusty bread or baguette with parmesan. Thin with more vinegar for a salad dressing. Add to a pan with butter and cream for a sauce that is great on salmon. Toss with veggies. Use can also use fresh roasted & peeled red bells.