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Ingredients
  • 1 large roasted red bell pepper from a jar
  • 1 garlic clove, smashed
  • ½ cup slivered almonds, toasted
  • ¼ cup tomato purée
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons Sherry vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • ½ cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
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