Gather all ingredients: roasted red peppers, raw almonds, sun-dried tomatoes, garlic, vinegar, chipotle, salt, and olive oil.

In a food processor, combine the roasted red peppers, drained sun-dried tomatoes, raw almonds, garlic, vinegar, chipotle, and salt. Pulse for 30 seconds.

With the processor running, drizzle in olive oil gradually, blending until emulsified and smooth, about 30 seconds.

Taste the sauce and adjust the flavor with more vinegar, salt, or chipotle as needed and blend briefly.

Transfer the sauce to a serving bowl or airtight container. Serve immediately or store in the fridge for up to 4 days.