Romesco Sauce

Instructions

1. Toast the nuts and bread
   If not already toasted, place almonds and hazelnuts in a dry skillet over medium heat. Toast for 5-7 minutes, shaking occasionally, until fragrant and lightly browned. In the same skillet, toast the bread slice until golden on both sides. Set aside to cool.
2. Prepare the vegetables
   If using fresh peppers and tomato, preheat broiler. Place red peppers and tomato on a baking sheet and broil, turning occasionally, until charred on all sides. Place peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel, seed, and roughly chop. For the tomato, remove core and skin, then roughly chop.
3. Blend the base ingredients
   In a food processor, combine the toasted nuts, garlic, and bread. Pulse until finely ground but not pasty. Add the roasted peppers, tomato, vinegar, paprika, and cayenne (if using). Pulse until the mixture is fairly smooth but still has some texture.
4. Incorporate the oil
   With the food processor running, slowly drizzle in the olive oil until the sauce is well combined and reaches your desired consistency. The sauce should be thick but pourable, similar to a loose pesto.
5. Season and adjust
   Add salt and taste the sauce. Adjust seasoning as needed, adding more vinegar for acidity, salt for flavor, or cayenne for heat. The flavors should be balanced with a rich, smoky, nutty profile.
6. Rest and serve
   Transfer the sauce to a bowl and let rest at room temperature for at least 30 minutes before serving to allow the flavors to meld. The sauce can be stored in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.