Ingredients

• 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
• 1/4 cup extra-virgin olive oil
• Kosher salt, freshly ground black pepper

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Instructions

1. Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 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.
2. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.