Romesco Sauce

12 oz. pimentos
2 1/2 oz. slivered, toasted almonds
2 tsp. minced garlic
1 1/2 Tbsp. chipotle peppers in adobo sauce (try San Marcos brand, available in Hispanic markets)
1/2 cup olive oil
1 1/2 Tbsp. balsamic vinegar
1 1/2 tsp. salt

Combine all the ingredients in a blender and purée until smooth.

Makes 2 cups