Romesco Sauce

• 1 cup 1/2-inch cubes sourdough bread
• 1 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 white onion, thinly sliced (1 cup)
• Kosher salt and freshly ground black pepper
• 2 jarred roasted red bell peppers, rinsed
• 1/4 cup sherry vinegar
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons tomato paste
• 3 garlic cloves, coarsely chopped
• 1/4 cup blanched hazelnuts, toasted (see Note, page 54) and chopped
• 1/4 cup whole almonds, toasted (see Note, page 54) and chopped

1. Preheat the oven to 350F.
2. Put the bread cubes on a baking sheet.
3. Bake until lightly toasted, roughly 10 minutes.
4. Put a skillet over medium heat and coat with the 1 tablespoon oil.
5. When the oil is hot, add the onion and season with salt and pepper.
6. Cook, stirring, until the onion is caramelized, about 8 minutes.
7. Remove from the heat and set aside to cool to room temperature.
8. In a food processor, combine the red peppers with the vinegar, lemon juice, tomato paste, and garlic.
9. Process for 10 to 15 seconds until smooth.
10. Add the croutons and the nuts; process for another 10 to 15 seconds until thick.
11. With the processor running, slowly drizzle in the remaining 1 cup oil until incorporated.
12. If the sauce is too thick for your liking, add water, a tablespoon at a time, and pulse a couple of times to combine.
13. Season the sauce with salt and pepper.
14. Refrigerate until ready to use, for up to 3 days.
15. Bring to room temperature before serving.

bread, extravirgin olive oil, white onion, kosher salt, red bell peppers, sherry vinegar, freshly squeezed lemon juice, tomato paste, garlic, blanched hazelnuts, whole almonds

Taken from www.epicurious.com/recipes/food/views/romesco-sauce-377778 (may not work)