Simple and full of incredible fresh flavor. Stir through some warm pasta for an easy dinner, spoon over roasted rish or veggies, spread on crusty bread or just eat by the spoonful.
1/2 lb Jimmy Nardello peppers
2 cloves garlic
1 pint san marzano tomatoes
salt and red chili flakes
1/3 cup almonds
1/4 cup skyr, or more, to taste
.Preheat oven to 375
Slice the peppers along the middle and remove the thickest section of seeds. Or don't, if you're in a rush.
Mince one of the cloves of garlic.
Put the peppers and minced garlic into a roasting pan, drizzle with oil, and season with salt and red chili flakes.
Roast for about 20 minutes (the peppers should be starting to char), the add the chopped tomatoes, and return to the oven for another 20 minutes.
When the tomatoes have broken down, remove from the oven and let cool for about 5 minutes.
Add the remaining clove of garlic and the almonds to your food processor or blender and pulse a few times.
Add the peppers and tomatoes and process until everything is smooth.
Add the skyr, process again, then test for seasoning.