Steps: |
| -Char, peel, seed and roughly chop the red bell pepper; set aside to drain. |
| -Heat an iron skillet to medium-high. |
| -Place the onion rings into the skillet and char on both sides. (No oil is needed) |
| -Replace the onion rings with the garlic cloves, and also char. Set the garlic aside and turn the skillet down to medium. |
| -Toast the almonds until golden brown. |
| -After the almonds, toast the bread in the dry pan. Remove and wipe the pan clean of crumbs. |
| -Return the skillet to the stove and increase the heat back to medium-high. |
| -Char the tomatoes on all sides. |
| -After all of the components are charred, add them to the food processor bowl together. |
| -Add the vinegar and red chile flakes and turn on to puree all of the ingredients. |
| -Once a paste is formed, start to slowly drizzle in the olive oil to emulsify. |
| -Season to taste. |
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