200g grilled peppers (fresh or jar)
1 chili to taste
1 can chopped tomatoes
100g ground almonds
1-2 tbsp olive oil
3 cloves of garlic

Juice of ½ lemon
1 chili pepper or more - to taste Salt, pepper.

If you are using fresh peppers, roast the peppers in the oven until they blister black. Cover them with a damp cloth, let them cool briefly and peel them.

Then put all the ingredients (the garlic peeled, of course) in a blender and puree. Season with salt, pepper, lemon juice, chili and sugar.