In your oven, place the rack in the upper half and set to broil. On a pan or cookie sheet with lifted sides (sometimes the peppers release lots of juice here!), place your whole red peppers and put them in the oven to roast. When the skin goes black, rotate the peppers until the entire vegetable is black and the skin is bubbling or peeling. Remove them from the oven to cool.

In a pan on your stovetop, put 2 T of olive oil with your garlic and red onion. Bring this to a low/medium heat and cook until quite fragrant. When finished cooking, place them on a small plate to cool and now put your almonds in the pan. Stir constantly until they are quite brown and put them on that same plate with the garlic and onion to cool.

Once your peppers are cool enough to handle, start removing the skin by peeling it off as best as possible. This can take time and may not come off entirely in all spots. That is okay! Then, either using a knife or just your fingers, remove the pepper flesh making sure no seeds are still attached, and put it into the blender. This is the roasted red pepper goodness that makes up so much flavour in this sauce.

In your blender also put in your garlic, onion, almonds, remaining olive oil, red wine vinegar, lemon juice, black pepper and salt.

Blend on low until a chunky smooth consistency.

You are now ready to serve. This can be heated in a saucepan if wanting to serve warm or kept cool in the fridge for up to 7 days and YES, you can also enjoy this cold. Think of it like a salsa, amazing with tortilla chips!