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Categories:
garlic olive oil salt tomatoes almonds red peppers red wine vinegar paprika olive oil ground black pepper cayenne pepper
Viewed: 30 - Published at: 2 years agoIngredients
- 1 small head garlic, unpeeled
- 2 teaspoons olive oil, or to taste
- salt to taste
- 1 (14.5 ounce) can fire-roasted diced tomatoes, drained
- 1 cup toasted slivered almonds
- 1/2 (15 ounce) jar roasted red peppers packed in water, drained, or more to taste
- 1 tablespoon red wine vinegar
- 1/2 teaspoon smoked paprika
- 1/4 cup olive oil
- ground black pepper to taste
- 1 pinch cayenne pepper, or to taste (optional)
Method
- Preheat the oven to 450 degrees F (230 degrees C).
- Slice off the top 1/4 to 1/2 inch of the head of garlic. Drizzle garlic with 2 teaspoons olive oil and sprinkle with salt. Wrap in aluminum foil and place in a baking pan.
- Roast in the preheated oven for 20 minutes. Let cool until safe to handle. Squeeze the cloves out of their skins; discard skins.
- Place garlic, tomatoes, almonds, roasted peppers, vinegar, and smoked paprika in a food processor or blender. Pulse for 1 to 2 minutes until pureed, stopping to scrape down the sides as needed. Add 1/4 cup olive oil and blend until combined. Taste and season with salt and pepper. Add cayenne pepper.
