ROMESCO SAUCE/DIP

Preheat oven to 400 degrees and line a rimmed baking sheet with foil.

Cut the peppers in half and remove the stems.  Place them cut-side-down on the baking sheet.  Add the garlic cloves and tomatoes to the pan and drizzle all over with the olive oil and season with 1 teaspoon of the salt and the black pepper.

Bake for 20 minutes and remove the pan from the oven.  Place the bread on the edges of the pan (you want them to toast in the oven so do not place in any liquid on the pan) and sprinkle the walnuts (or almonds) all over.  Bake for another 10 minutes until everything is lightly charred and the bread is toasted.  Remove the pan from the oven and let cool for 5-10 minutes.

Tear the toasted bread into pieces and place them in a food processor or blender.  Add everything off the baking sheet to the blender including any juices that have formed on the foil.

Add the fresh parsley, lemon juice, remaining teaspoon of salt, and ½ cup of the water to the blender and pulse, pulse, pulse until well blended.  Add more water as needed to reach the desired consistency (thicker for a dip and a little thinner for a sauce).

Romesco is a versatile Spanish sauce best served as a dip for bread/veggies, a spread for sandwiches/burgers, a sauce for grilled meats (chicken, pork, lamb, steak) or seafood (fish, shrimp, octopus), or tossed with pasta for a smoky alternative to marinara; it also elevates roasted vegetables, eggs, grain bowls, and even pizza.