4green onions, white and part of the green. I settled on about 3" pieces
1small spicy(or not so spicy) red pepper of your choice, seeded and cut into strips. Original recipe calls for finger peppers, but use what you can find. I used something called a Fresno pepper which wasn't especially hot.
2clovesgarlic
2Tablespoonsblood orange juice
2Tablespoonsblood orange reduction(see notes)
1 ¼teaspoonkosher salt
1teaspoonras al hanout
1teaspooncumin
1/2-3/4teaspoonhot smoked paprika(to taste, or use 1/4 teaspoon cayenne)
¼cupextra virgin olive oil
Instructions
Place all the ingredients except for the olive oil in the bowl of your food processor.
Put on the lid and pulse until the consistency of chunky salsa.
With the processor running, pour in the olive oil in a steady stream until pureed. There will still be some texture from the nuts. You can leave it chunkier if you want, but I like it smooth. Your call.
Cover and let sit for 30 minutes or so for the flavors to develop.
Enjoy and store leftovers in the fridge for up to 5 days.
Notes
To make the blood orange reduction, put one cup of freshly squeezed blood orange juice in a small saucepan. Bring to a boil and then keep at a low boil until reduced to 2 Tablespoons. Keep an eye on it so it doesn't boil over or burn in the pan. You shouldn't need to stir, but you can swirl the pan every once in awhile.