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1
Preheat the oven to 375F.
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2
Remove and discard the stems and seeds from the chiles, and then soak them in warm water for 15 minutes to soften.
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3
Strain the chiles, and pat dry with paper towels.
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4
Meanwhile, spread the nuts on a baking sheet and toast for 8 to 10 minutes, until they smell nutty and are golden brown.
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5
Heat a large saute pan over high heat for 2 minutes.
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6
Add 2 tablespoons olive oil and wait a minute.
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7
Fry the slice of bread on both sides until golden brown.
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8
Remove the bread from the pan and cool.
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9
Cut it into 1-inch cubes and set aside.
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10
Return the pan to the stove over high heat.
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11
Add 2 tablespoons olive oil and the chiles and saute for a minute or two.
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12
Add the tomatoes.
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13
Season with 1/2 teaspoon salt and cook 2 to 3 minutes, stirring often, until the tomato juices have evaporated and the tomato starts to color slightly.
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14
Turn off the heat, and leave the mixture in the pan.
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15
In a food processor, pulse together the toasted nuts, garlic, and fried bread until the bread and nuts are coarsely ground.
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16
Add the chile-tomato mixture, and process for 1 minute more.
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17
With the machine running, slowly pour in the remaining 1 cup olive oil and process until you have a smooth puree.
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18
Dont worry, the romesco will break or separate into solids and oil; this is normal.
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19
Add the parsley, and season to taste with lemon juice, sherry vinegar, and more salt if you like.
