20m
PREP TIME
119
CALORIES
12
INGREDIENTS
Servings: 21
Ingredients
- 3/4 cup Spanish extra virgin olive oil, divided
- 1 slice crusty white bread, (about 3 inches by 2 inches)
- 1 large red bell pepper, roasted, peeled and seeded
- 1 medium tomato, peeled, seeded and chopped
- 2 teaspoons minced fresh garlic
- 3/4 cup Marcona almonds
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
- 4 teaspoons McCormick Gourmet™ Organic Paprika
- 2 teaspoons McCormick Gourmet™ Organic Smoked Paprika
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 2 tablespoons sherry vinegar
INSTRUCTIONS
- 1 Heat 2 tablespoons of the oil in small skillet on medium heat. Toast bread until golden brown, turning once.
- 2 Place bell pepper, tomato and garlic in food processor or blender container; cover. Process on high speed 30 seconds. Add almonds, toasted bread, seasonings and vinegar. With center part of cover removed and blender running on medium speed, gradually add remaining oil until just blended. Cover blender completely. Blend on high speed until smooth.
- 3 Refrigerate at least 30 minutes to blend flavors or until ready to serve.
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NUTRITION INFORMATION
(per Serving)
Chicharron Pork Belly Burnt Ends Charcuterie Board
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