Spanish Romesco Sauce - red chilies

Method

• Preheat the oven to 425.
• Cut the tomatoes and bell pepper in half.
• Scoop out the seeds from the tomatoes and the bell peppers.
• Leave the garlic unpeeled.
• Line a baking pan with foil.
• Place the tomatoes and bell pepper halves face-up on the pan.
• Into each half-tomato and half-pepper place one garlic clove, then drizzle with olive oil.
• The garlic cloves must be completely coated or they will burn.
• Roast these for about 30 minutes.
• While this is roasting, chop the red chillies and place into a food processor (including the seeds).
• Heat a heavy skillet with some olive oil and toast the hazelnuts.
• Be careful they do not burn!
• Place them into the food processor.
• Using the same skillet, toast the bread on both sides and place into the food processor.
• When roasting is complete, peel the garlic and place the peeled garlic into the food processor.
• Remove the charred peel from the bell pepper and tomatoes and place the peeled bell pepper and tomatoes into the food processor.
• Add the red wine vinegar.
• Season to taste with salt and pepper.
• Process to a paste.
• If it is too thick, add either lemon juice or olive oil in small amounts until desired texture is reached.
• Serve with grilled veggies and/or toasted french bread.