Romesco

• 16 oz jar roasted red peppers (12oz dry weight)
• 1/2 cup toasted slivered almonds
• 1/4 cup extra virgin olive oil
• 2 garlic cloves
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp cayenne pepper