Peanut Romesco Sauce

1.Preheat your oven to 400°F (200°C).

2.Place the red bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.

3.Once roasted, remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes. This will make peeling the skins easier.

4.After steaming, peel the skins off the peppers, remove the seeds, and chop them roughly.

5.In a food processor, combine the roasted peppers, roasted peanuts, sun-dried tomatoes, garlic, red wine vinegar, smoked paprika, cayenne pepper, salt, and pepper.

6.Blend the mixture until smooth, gradually adding the olive oil while blending to achieve a creamy consistency.

7.Taste and adjust seasoning if necessary, adding more salt, pepper, or vinegar to your liking.

8.Transfer the sauce to a serving bowl and let it sit for at least 30 minutes to allow the flavors to meld before serving.