| 1 7-oz. jar roasted red peppers,, drained 1/2 C. fresh cilantro 6 T. olive oil 3 T. balsamic vinegar 1 small garlic clove, chopped 1/2 tsp. dry mustard pinch of cinnamon 1/2 C. whole toasted almonds Purée first 8 ingredients until smooth. Add nuts and process |