- 38g roasted almonds
- 134g fire roasted red pepper, minced
- 122g almond flour
- 297g diced tomatoes (in juice)
- 58g sauteed onion, minced
- 19g sherry vinegar 70 grain
- 12g garlic, pureed
- 1g red pepper flakes
- 16g olive oil
- 8g lemon juice concentrate
- 5g salt
- 81g water
- Chopped toasted almonds, as desired