Yellow and Red Pepper Piperade with Marcona Almonds

Ingredients

• Olive oil, for sauteing and drizzling
• 2 cloves garlic, smashed and chopped
• 1 Spanish onion, diced
• 2 plum tomatoes, finely diced
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• Kosher salt
• 1/2 cup crushed tomatoes, preferably San Marzano
• 1 teaspoon red chile flakes
• 1 teaspoon pimenton (smoked paprika)
• 1 to 2 teaspoons sherry vinegar
• 1/3 cup Marcona almonds, toasted and finely chopped
• Chopped chives, for serving

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