Romesco Sauce

6 oz blanched almonds (sliced or whole are fine)

1 jar 16 oz roasted sweet red peppers with juice (make sure these are not picked or vinegar peppers)

1 clove garlic

½ cup good quality olive oil

Water, if desired

Place almonds, red peppers with juice, garlic, and olive oil in a blender and blend until smooth.  You can add a bit of water to get the mixture moving if desired.  No need to cook, use as is or chill in the refrigerator