This Spanish sauce is traditional with seafood. My favorite summer dip with veggies, it’s also a good spread for bread or crostini.
Servings: 2 1/2 cups
- 1 cup roasted peppers
- 2 tablespoons sun dried tomatoes
- 1 cup walnuts or pecans hazelnuts are nice, too
- Pinch cayenne
- ¼ cup red wine vinegar
- ¼ cup olive oil