Romesco Sauce

Makes about 2 cups
Using a standard toaster is fine for preparing the bread. If you don't have a hearty white bread on hand, the "filling" from a baguette works well too.

½ ounce Nora peppers (about 2 peppers)
2 cloves garlic
¼ cup Marcona almonds
¼ cup hazelnuts, toasted and skins removed
1" thick slice of hearty white bread, crusts removed & toasted
6 sun-dried tomatoes, drained
½ cup roasted red peppers, drained
2 Tablespoons sherry wine vinegar
1 teaspoon sweet paprika
½ teaspoon sea salt
¼ cup extra-virgin olive oil

1. Bring one cup of water to a boil; pour over peppers and let stand for 15 to 20 minutes, or until softened. Remove stem and seeds; set aside.
2. Add garlic, almonds, hazelnuts and bread to the bowl of a food processor; pulse until coarsely chopped.
3. Add tomatoes, Nora and roasted peppers, vinegar, paprika and salt. Process into a rough paste. With processor on medium speed, slowly pour olive oil through the feed tube and process until all ingredients are just combined. May be prepared 1 day in advance, chilled then brought to room temperature before serving.