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1
Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat.
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2
Place the peppers on the grill and cook them, turning occasionally, until they are blackened on all sides and the flesh is tender, 8 to 10 minutes.
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3
(Alternatively, you can cook the peppers over the direct flame of a gas stove.)
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4
Place the peppers in a plastic bag or a large bowl.
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5
Close the bag or seal the bowl tightly with plastic wrap and set the peppers aside to steam until they are cool enough to handle.
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6
Using a clean kitchen towel, remove the charred skin from the peppers and discard.
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7
Remove and discard the cores and seeds.
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8
(The peppers can be prepared to this point up to three days in advance.
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9
Refrigerate the peppers in an airtight container and drain the liquid released from the peppers before using them.)
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10
Adjust the oven rack to the middle position and preheat the oven to 325F.
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11
Spread the hazelnuts and almonds on a baking sheet in two separate piles and place them in the oven to toast until golden brown and fragrant, 12 to 15 minutes, shaking the pan occasionally so the nuts brown evenly.
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12
Remove the nuts from the oven and set them aside until they are cool enough to touch.
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13
Gather the hazelnuts into a clean dishtowel and rub them together to remove the skins.
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14
Warm 3 tablespoons of the oil in a small skillet over medium heat.
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15
Add the bread slices and fry them until they are lightly browned on both sides, about 2 minutes per side.
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16
Remove the bread to a paper towel to drain.
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17
Combine the hazelnuts and almonds in the bowl of a food processor or the jar of a blender and pulse until the nuts are finely ground and start to coat the sides of the bowl, but not so long that they turn into a paste.
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18
Add the fried bread and pulse until it is finely ground.
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19
Add the peppers and puree to form a smooth paste, scraping down the sides of the bowl with a spatula occasionally.
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20
With the machine running, add the vinegar, salt, Garlic Confit if you are using it, fresh garlic, and cayenne and continue to puree until the sauce is very smooth.
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21
With the food processor still running, add the remaining 3 tablespoons olive oil in a steady stream to emulsify the Romesco.
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22
Add more olive oil if necessary to form the consistency of a thick, almost spoonable sauce.
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23
Turn the Romesco into a bowl, taste for seasoning, and add more salt, if desired.
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24
Serve, or transfer the Romesco into an airtight container and refrigerate for up to three days.
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25
Bring the Romesco to room temperature and taste again for seasoning before serving.
