1 red chilli, chopped (use less if you wish)
pinch chilli flakes
2 garlic cloves, sliced
2 red peppers
200g/7oz piquillo peppers from a jar, or fresh piquillo peppers (deseeded)
100²µ/3½´Ç³ú flaked almonds
50²µ/1¾´Ç³ú rose harissa paste
80ml/2½fl oz extra virgin olive oil
1 tbsp sherry vinegar (or red wine vinegar)
sea salt
1 tsp hot smoked paprika
50²µ/1¾´Ç³ú sun-dried tomatoes