Preheat the oven to 200°C/fan180°C. Place the whole peppers on a baking tray and roast for 20 mins or until really soft and lightly charred. Place the almonds and cumin seeds on a separate baking tray and roast them for 5 mins until the almonds are golden. Remove and cool.
Remove the peppers from the oven, place them in a plastic bag and leave to cool - this helps the skins peel easily. Place the almonds, cumin, garlic and paprika in a food processor and blend until finely ground. Add the peppers, oil and vinegar and pulse until the mixture forms a smoothish sauce. Transfer to a serving bowl and serve with crudites, sourdough toast or cooked prawns to dip into it.
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