In a 10-inch skillet over medium-high, combine the chilies and oil. Cook, stirring frequently, until the chilies are slightly darkened and the oil is reddish, 1 to 2 minutes. Remove from the heat and let cool slightly.

In a blender, combine the red peppers, almonds, vinegar, tomatoes, garlic, honey and ½ teaspoon salt. Blend until almost smooth, about 20 seconds. Add the chilies and their oil. With the machine running, stream in 3 tablespoons water and puree until the sauce is thick and creamy, 45 to 60 seconds. Taste and season with salt, keeping in mind that the potatoes are salty.