INGREDIENTS
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4 dried chiles, soaked (new mexico or guajillo)
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1 large roasted red pepper
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1 clove garlic
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1/2 cup slivered almonds
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1 cup tomato puree
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1/4 cup fresh parsley
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2 tablespoons red wine vinegar
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1 teaspoon paprika
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Pinch cayenne pepper
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1/2 cup olive oil
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Salt and pepper