Mediterranean Red Pepper Sauce

Preheat your oven to 425°F (220°C). Place whole red peppers on a baking sheet lined with foil and roast for 25-30 minutes, turning once halfway through, until the skins are charred and blistered.

Remove the roasted peppers from the oven and place them in a bowl, covering tightly with plastic wrap or a lid. Allow them to steam for 15 minutes to loosen the skins.

Peel off and discard the charred skins from the peppers, then remove the stems and seeds. Set the cleaned pepper flesh aside.

In a dry skillet over medium heat, toast the slivered almonds for 3-4 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool slightly.

Add the toasted almonds, roasted red pepper flesh, garlic cloves, cumin, paprika, and red wine vinegar to a food processor or blender. Pulse several times until the mixture reaches a coarse, chunky texture.

With the processor running, slowly drizzle in the olive oil in a steady stream until the sauce is emulsified and reaches your desired consistency, either rustic and chunky or smooth.

Taste the sauce and season with salt as needed, then pulse once or twice more to incorporate. Adjust the balance of vinegar, cumin, or paprika to your preference.

Transfer the finished sauce to a serving bowl or airtight container. Allow it to rest for at least 10 minutes before serving over beef or veal to let the flavors meld together.