Servings: Makes a lot.

4 small-medium cloves garlic (skin on) 4 small-medium cloves garlic (skin on)
1/4 cup raw almonds ¼ cup raw almonds
1 15-ounce can fire-roasted tomatoes (drained) 1 15-ounce can fire-roasted tomatoes (drained)
1-2 medium cloves raw garlic (peeled) 1 to 2 medium cloves raw garlic (peeled)
2 Tbsp olive oil 2 Tbsp olive oil
1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written) 1 medium lime, juiced (~3 Tbsp or 45 ml as original recipe is written)
1/4 tsp smoked paprika ¼ tsp smoked paprika
1/2 tsp cumin ½ tsp cumin
1/4 tsp sea salt (plus more to taste) ¼ tsp sea salt (plus more to taste)
1 Tbsp maple syrup (plus more to taste) 1 Tbsp maple syrup (plus more to taste)
1-2 whole chipotle peppers in adobo sauce 1 to 2 whole chipotle peppers in adobo sauce

Preheat oven to 400 degrees F and add almonds and the 4 unpeeled garlic cloves. Roast on the center rack for 10 to 12 minutes, checking at the 8-minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.
Add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil, lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce.
Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat.

350 for 8 mins almonds  350 for 8 mins almonds
I did 12 total for the garlic. Maybe try 10 if too smooshy  I did 12 total for the garlic. Maybe try 10 if too smooshy