1 each roasted red pepper -- peel,seed,chop 1 cup sliced almonds -- toasted 1/4 cup bread crumbs persille' -- See Recipe 1/4 cup cilantro -- chopped 1/4 cup red wine vinegar 1 tablespoon smoked paprika 2 cloves garlic -- peeled 1/2 cup olive oil salt and pepper -- to taste     Put all ingredients except oil in food processor and puree' Add oil slowly to emulsify. Season. Get a little olive oil hot in a sauce pan, and pour the sauce in to "fry" it a bit, when it starts to boil, remove. When cool whisk it to reincorporate some of the oil that has bled out. This sauce is excellent on grilled items including vegetables!