Total Time
30 Mins
Yield
makes 2 1/4 cups
Photo: Tina Rupp

How to Make It

Step 1

Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.

Step 2

Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.

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