Ingredient:

• One 16-ounce jar of roasted red peppers, drained
• ½ cup raw or roasted almonds (unsalted)
• ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
• 2 medium-to-large cloves garlic, peeled and quartered
• 1 tablespoon sherry vinegar or red wine vingar
• 1 teaspoon smoked paprika
• ½ teaspoon fine sea salt, to taste
• ¼ teaspoon cayenne pepper
• ½ cup extra-virgin olive oil