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
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“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?”
— Ingrid Newkirk, PETA Founder and co-author of Animalkind
