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Sandwiches & Fun Foods

This Spanish spread gets a great texture from the addition of almonds and is excellent to top artisan crackers, crostini or rustic flatbreads. Serve alongside Manchego, goat or feta cheese and Spanish olives.

Makes about 1 1/2 cups

6 SUNSET® Ancient Sweets™ Red Peppers (about 3 8-oz packages)
1/2 cup (1 1/2 to 1 3/4 oz) sliced almonds
1/2 cup sun-dried tomatoes in oil, drained, and oil reserved separately
1/4 to 1/2 tsp red pepper flakes
1 tsp minced fresh garlic
Extra-virgin olive oil as needed
1 Tbsp red wine vinegar
2 Tbsp fresh orange juice
1/4 tsp salt

Preheat an oven to 375°F.

Place peppers on a baking sheet and roast in oven for about 30 to 35 minutes or until just starting to char on the outside. Immediately transfer peppers to a bowl and cover with plastic wrap tightly. Let sit, covered, until cool.

Meanwhile, spread the almonds on a rimmed baking sheet, and bake for about 4 minutes or until golden and lightly toasted. Let cool.

Once peppers are cooled, skin should easily slip off. Remove skin, seeds and stem, and discard. Coarsely chop the peppers.

In a food processor, combine the drained tomatoes, pepper flakes, garlic and cooled almonds. Process until smooth, about 1 minute.

Meanwhile, measure the oil drained from the tomatoes, and add olive oil as needed to make 1/4 cup total. Add to the processor along with the roasted peppers, vinegar, orange juice and salt, and continue processing until smooth. The spread can be made up to 5 days in advance, covered, and refrigerated until needed.

Chef's Notes: Recipe is easily doubled. It is also fantastic served as a topper to grilled chicken, veggies or lamb and as a sandwich spread or tossed with pasta.