• 3 cloves garlic, peeled
• 1 slice stale bread
• 1/2 red bell pepper
• 2 medium tomatoes, coarsely chopped
• 1 TB sweet pimentón (Spanish paprika)
• 1 TB spicy pimentón
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp crushed red pepper
• 1/2 C red wine vinegar
• 1/2 C olive oil
• 1/2 C peeled almonds, toasted and coarsely ground

Make the sauce

Process peeled garlic and stale bread to a paste.

Add bell pepper, tomatoes, paprika, peppers and vinegar, continue processing to a purée, adding oil in a thin stream.

Fold in ground almonds.

Chill.

Makes about 2+1/2 cups.