cookZingy Red Sauce

From: bonappetit.com
Makes about 1 cup

Purée
2 garlic cloves
1/2 cup chopped roasted red peppers from a jar (about 2)
1/2 cup unsalted, roasted almonds
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.

DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.

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