Instructions: Roast the pepper, turning often, sitting directly over a gas flame or under a broiler, until the skin is completely charred. Place in a bowl and cover tightly with plastic wrap. Let steam for 15 minutes. Remove the charred skin, stem, ribs, and seeds. Only if necessary to help clean it, quickly rinse the pepper under cold, running water.

Heat a medium skillet over medium heat. Add the almonds and cook, stirring occasionally, until toasted, about 3 minutes. Transfer to a plate to cool completely.

In a food processor fitted with a metal blade, or a blender, process the roasted pepper, almonds, lemon juice, and garlic until very finely chopped.

Transfer to a small bowl.

Stir in the mayonnaise, paprika, cumin, salt and hot pepper. Let stand for an hour to allow flavors to blend.

Yield: about 3/4 cup

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