Drain the jarred roasted red peppers well in a fine-mesh strainer, then press gently to remove as much brine as possible. Pat them very dry with paper towels — this step is essential. Excess packing liquid can make the sauce taste overly salty, acidic, and diluted, while also preventing a properly thick, smooth texture. Once dried, the peppers should taste sweet, smoky, and clean.

Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring constantly until golden and fragrant. Toasting develops deeper nutty sweetness and prevents the flat, starchy flavor of raw nuts. Let them cool fully before blending. If using pine nuts, toast separately for about 2 minutes, as they brown much faster.

Add the dried peppers, toasted almonds, garlic, lemon juice, lemon zest, smoked paprika, and salt to a blender or food processor. Blend on high for 60–90 seconds until completely smooth.

With the machine running, slowly drizzle in the olive oil. Gradual addition helps create a cohesive emulsion so the sauce becomes silky and evenly rich rather than oily on the surface.

Taste the sauce — it should feel sweet-smoky, bright, and garlicky. If it tastes flat, blend in a small splash of sherry or red wine vinegar. If too thick, add water one tablespoon at a time until the desired consistency is reached.