Original recipe
Makes 2 cups

This sauce has a great tang that works with all kinds of grilled meat or vegetables. It is great to make at end of the growing season when the seasons peppers and tomatoes are peaking. This recipe multiplies and freezes well, but you can make a single recipe in a small food processor.

1 cup roasted peppers
3 small tomatoes
3 garlic cloves
1 1/2 slices sandwich bread or equivalent amount of other white bread. Stale bread is ok here!
1/4 cup raw nuts – almonds, hazelnuts, and/or walnuts. Use whatever you have on hand.
3 tablespoon red wine vinegar
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne
1/4 cup olive oil, plus a little more for oiling pans
Salt

Preheat an oven to 375 degrees. Put the tomatoes and garlic in a small, oiled baking dish and roast for 35 minutes. When cool enough to handle, remove the garlic from their skins.

Heat a skillet over medium heat and add nuts. Cook nuts until toasted, being careful to stir occasionally, about 7 minutes. Set aside.

Add 2 teaspoons of oil to the skillet. Tear up the bread into small pieces and toss with oil in the pan. Cook until toasted.

Put all the ingredients except the oil in a large food processor and blend until a paste, scraping the bowl down once as you work. Slowly drizzle the oil into the mixture as the food processor runs. The finished product should be thick, but smooth.

Season with salt to taste.