Put 340g of jarred roasted red peppers, drained, and 400g of canned fire-roasted tomatoes, well drained, in a food processor.
Add 1 cup of toasted blanched almonds, ¼ cup of chopped flat-leaf parsley, 1 garlic clove, ¼ cup of extra-virgin olive oil, and the juice of ½ lemon.
Add 1 teaspoon of kosher salt, 1 teaspoon of smoked paprika, ½ teaspoon of red pepper flakes, and 1 teaspoon of sherry vinegar. Pulse to a coarse or smooth sauce, then adjust the seasoning.
