Preheat the oven to 425F. Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20 minutes or until the vegetables are charred. While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins.

Place the grilled peppers, tomatoes, and garlic in a food processor. Add half of the olive oil along with the sherry vinegar, tomato paste, sweet paprika, and smoked sweet paprika. Pulse until smooth.

Add the roasted almonds and blend until smooth, gradually adding the remaining olive oil in a steady stream.

Taste and add more salt if you like, and you can add more olive oil if you prefer a smoother consistency.

Transfer to a jar with a lid and chill in the refrigerator for at least a day before serving. Will keep in the fridge for up to a week.