Spanish Romesco Sauce

Instructions

1. Roast the peppers and tomato
   Place the bell peppers and tomato on a baking sheet and roast at 450°F (230°C) for about 20-25 minutes, turning occasionally, until the skins are charred. Place the peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, remove seeds, and set aside.
2. Toast the nuts and bread
   In a dry skillet over medium heat, toast the almonds and hazelnuts until fragrant, about 3-4 minutes. Remove and let cool. In the same skillet, toast the bread slice until golden brown on both sides.
3. Process the dry ingredients
   In a food processor, combine the toasted nuts, garlic, toasted bread, smoked paprika, cayenne (if using), and salt. Pulse until the mixture forms a coarse paste.
4. Add the vegetables
   Add the roasted peppers and tomato to the food processor. Pulse several times to incorporate them into the mixture.
5. Emulsify with liquids
   With the food processor running, slowly drizzle in the sherry vinegar and then the olive oil until the sauce is well combined and reaches your desired consistency. For a thinner sauce, add a bit more olive oil or a tablespoon of water.
6. Adjust seasoning
   Taste the romesco sauce and adjust the seasoning with additional salt, vinegar, or paprika as needed. The sauce should have a balance of smoky, nutty, and slightly tangy flavors.