Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield
2 cups (serving size: 1 tablespoon).

There are several versions of this famous sauce; this one is thick and smooth. A high percentage of its calories come from fat, but think of it more as a condiment--a little goes a long way. It does wonders for tying together the elements of a vegetable stew and can easily replace mayonnaise on a grilled-vegetable sandwich.

How to Make It

Step 1

Preheat broiler.

Step 2

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes; peel.

Step 3

Combine bell pepper, almonds, and next 6 ingredients (almonds through garlic) in a food processor; process until minced. Add oil and vinegar; process until smooth.

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