Rockin' Romesco Sauce

• 1 slice country bread, lightly rubbed with olive oil
• 14 cup natural whole almond
• 14 cup hazelnuts
• 4 cloves garlic, to taste (or more)
• 1 -2 teaspoon red pepper flakes (see Note)
• 4 fat plum tomatoes, coarsely chopped
• 1 -2 tablespoon fresh Italian parsley, roughly chopped
• 2 teaspoons sweet paprika or 2 teaspoons bittersweet paprika or 2 teaspoons spanish hot paprika
• 1 large red bell peppers or 1 large pimentos, roasted
• 14 cup red wine or 14 cup sherry wine vinegar
• 12 cup virgin olive oil, plus
• 2 tablespoons extra virgin olive oil, preferably spanish
• salt, to taste
• fresh milled pepper, to taste

1. In a large skillet over medium-high heat, toast the bread, almonds, hazelnuts, and peeled garlic cloves until fragrant.
2. Alternately, you may roast these ingredients in a 450 degree oven for 10-15 minutes, watching carefully to make sure they don't burn.
3. When cool, grind them, along with the red pepper flakes, in a food processor.
4. Add everything else but the vinegar and oil, processing until smooth (stop occasionally to scrape down the sides of the processing bowl).
5. With the machine running, gradually add the vinegar and then the oil.
6. Taste and make sure the sauce has plenty of piquancy and seasoning.
7. Cover and store the Romesco sauce in the refrigerator.
8. Note: For greater complexity and heat, use a more potent type of pepper flake such as maresh, urfa, or Aleppo.

country bread, natural, hazelnuts, garlic, red pepper, tomatoes, fresh italian parsley, sweet paprika, red bell peppers, red wine, virgin olive oil, extra virgin olive oil, salt, pepper

Taken from www.food.com/recipe/rockin-romesco-sauce-96723 (may not work)