Comments: A terrific low-fat topping for steamed asparagus. (The sauce will keep, covered, in the refrigerator for up to 4 days.)

1/4 cup slivered almonds
1 garlic clove, crushed
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
7 ounce jarred roasted red bell peppers, rinsed and drained
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar

• In a food processor, combine almonds, garlic, cumin, paprika, salt and crushed red pepper; pulse until almonds are ground.
• Add peppers, oil and vinegar; process until smooth, stopping several times to scrape down the sides of the workbowl.
• Estimated cooking time: 20 Min .
• Number of Servings: 16