Romesco Sauce

Preheat broiler Ingredient Prep: 1. Soak the chili peppers overnight in water. 2. Broil the red bell pepper on all sides. Remove skin. 3. Broil the tomatoes on all sides. Remove skin and seeds. 4. Roast garlic head. Cut off the top of the garlic and drizzle with olive oil. Place in pan covered with aluminum foil. Bake at 375 for 50-60 min. Cool and remove from skins. 5. Remove seeds from chili peppers and scrape meat out of skin. Set aside. 6. Roast the nuts. Place them on a sheet pan and toast them for a few minutes in the oven, being careful not to burn them. Assembly in food processor: 1. Process the nuts to a fine texture. 2. Add the roasted garlic, roasted red bell pepper, roasted tomatoes, chili pepper paste and if desired, bread and tomato sauce. Process and add salt to taste. 3. Add extra virgin olive oil and process until it gets creamy 4. Add red wine vinegar to taste. 5. Add raw garlic cloves and if desired, parsley