Step 1

Soak dried chiles with 4 cups boiling water for 30 minutes. Then remove chiles and cut off stems. Use a paring knife to cut down the side of each chile and scrape out the seeds.

Step 2

Chop up chiles and add to a food processor with roasted red pepper, tomato puree, garlic, and almonds. Pulse until mostly smooth.

Step 3

Add parsley, vinegar, paprika, cayenne, and a pinch of salt and pepper and pulse to combine. Drizzle in olive oil and continue to pulse. Taste sauce and adjust seasoning to your liking.

Step 4

Store finished sauce in the fridge, but serve it at room temperature or warm over any protein or pasta.