Ingredients
- ½ cup raw hazelnuts
- ½ cup slivered almonds
- 1 (14.5-ounce) can diced fire-roasted tomatoes, drained
- 1 (12-ounce) jar roasted red peppers, drained
- 3 garlic cloves, peeled
- 2 tbsp red wine vinegar or sherry vinegar
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ¼ cup extra-virgin olive oil (or more for a thinner texture)
Directions
- Toast hazelnuts in a pan for 5–8 minutes. Cool and remove skins by rubbing.
- Toast almonds in the same pan for 3–4 minutes until golden.
- Blend nuts, tomatoes, peppers, garlic, vinegar, paprika, salt, and olive oil until smooth.
- Garnish with chopped nuts or parsley and serve.