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1
Preheat the broiler.
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2
Put a large skillet over high heat.
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3
Put the green onions into a bowl, drizzle with olive oil, and season with salt and pepper, to taste.
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4
Toss well to coat.
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5
When the pan is smoking, add some olive oil to it and immediately add the green onions in 1 layer.
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6
Keep the onions moving until they are browned on all sides but are still crisp in the middle.
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7
Put them onto several sheets of newspaper and wrap them up to steam.
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8
Arrange the peppers and tomatoes on a baking pan and broil, turning often, until they are black and charred on all sides.
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9
Put the peppers in a bowl and cover it with plastic wrap.
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10
Put the tomatoes on a board to cool a bit.
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11
Toast the bread under the broiler.
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12
When the peppers are steamed and cool enough to handle, peel off the skin, remove the stem and seeds, and put them into the bowl of a food processor.
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13
Peel and seed the tomatoes and add them to the food processor.
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14
Cut the toasted bread into cubes and add it in too.
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15
Add the almonds, garlic, paprika, and vinegar and start pulsing.
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16
Drizzle in the olive oil while pulsing.
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17
Taste and check the seasoning for salt and pepper.
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18
Transfer the sauce to a serving bowl.
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19
Unwrap the green onions and peel off the charred outer layer.
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20
Arrange them on a serving platter and serve them with the sauce for dipping.
