Roasting the bell peppers: Preheat the oven to 400 degrees. Place the bell peppers on a baking sheet. Rub avocado oil over the skin of the bell peppers. Bake for 20 minutes on one side, then flip over and bake for another 20 minutes. At this point they should be roasted well and blackened slightly. Let cool, and then cut out the stems/seeds.

Once the bell peppers are prepped and ready, combine everything but the olive oil (roasted bell peppers, almonds, sun-dried tomatoes, garlic, vinegar, paprika, sea salt, and cayenne pepper) in a food processor or blender. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender/food processor on low. Blend on medium until you reach your desired consistency (I like my Romesco sauce pretty creamy, but you might prefer it with a more chunky texture).

Taste and add additional salt if it doesn’t quite knock your socks off yet, until it does. Serve immediately, or store in an airtight container in the refrigerator for 7 to 10 days.