This version of the classic Spanish sauce uses almonds for nuttiness and orange juice for a citrus zing. Use as a dip for a grilled beef kabob.
Combine bell peppers, tomatoes, almonds, cilantro, oil, garlic, orange juice and salt in food processor or blender. Cover and pulse on and off until pureed. Garnish with cilantro sprigs, orange slices and almonds as desired.