Romesco Sauce

• 1 slice country-style white bread
• Olive oil for frying
• 1/4 cup almonds, roasted
• 1/4 cup hazelnuts, roasted and peeled
• 3 garlic cloves
• 1 to 2 teaspoons ground red chile or red pepper flakes to taste
• 4 Roma tomatoes
• 1 tablespoon parsley leaves
• Salt and freshly milled pepper
• 1 teaspoon sweet paprika
• 1 red bell pepper, roasted
• 1/4 cup sherry vinegar
• 1/2 cup plus 2 tablespoons extra virgin olive oil, preferably Spanish

1. Fry the bread in a little olive oil until golden and crisp.
2. When cool, grind the bread, nuts, garlic, and chile in a food processor.
3. Add everything but the vinegar and oil and process until smooth.
4. With the machine running, gradually pour in the vinegar, then the oil.
5. Taste and make sure the sauce has plenty of piquancy and enough salt.

bread, olive oil, almonds, hazelnuts, garlic, ground red chile, tomatoes, parsley, salt, sweet paprika, red bell pepper, sherry vinegar, extra virgin olive oil

Taken from www.cookstr.com/recipes/romesco-sauce (may not work)