Yellow and red pepper piperade with almonds

Ingredients:

• Olive oil
• 2 cloves garlic, crushed and finely chopped
• 1 Spanish onion, diced
• 2 plum tomatoes, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 0.5 cups of crushed tomatoes, preferably San Marzano
• 1 teaspoon chili pepper flakes
• 1 teaspoon smoked paprika
• 1–2 tsp sherry vinegar
• 1/3 cup Marcona almonds, toasted and finely chopped
• Chopped chives for serving

Preparation:

1. In a large skillet, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until fragrant. Add the onion and continue cooking until lightly caramelized, 6–7 minutes.
2. Add the plum tomatoes and diced peppers, season with salt, and cook until the vegetables are slightly softened, about 2 minutes. Add the pureed tomatoes, chili flakes, and paprika and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for another minute. Taste and adjust the salt. Remove from the heat and stir in the chopped almonds and chives. Drizzle the sauce with olive oil.