This is great with my spicy chargrilled prawn recipe, raw crudites, cold chicken or salmon.

1 15 oz jar roasted red bell peppers
6 oz blanched almonds
4 to 5 tbsp extra virgin olive oil
1 tbsp red wine vinegar
3/4 tsp smoked paprika
3 large garlic cloves
1/2 cup roughly chopped Italian parsley
Kosher salt and ground black pepper

Makes about 3 cups

Combine all the ingredients in a food processor or blender and process until smooth.
Season to taste with the salt and black pepper, adding more of any of the spices to get exactly the pungency you want.

Serve!!