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1
Soak chilies in hot water until soft and pliable, 30 minutes.
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2
Drain, reserving the soaking liquid, and blot dry.
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3
Meanwhile, preheat broiler.
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4
Arrange nuts on a foil-lined baking sheet, and broil until toasted and fragrant, 4 to 6 minutes, shaking the pan two or three times to insure even browning.
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5
Transfer nuts to a plate.
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6
When they have cooled a bit, rub hazelnuts between the palms of your hands to remove skin.
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7
(Don't worry about removing every last bit.)
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8
Arrange tomatoes, onion, bell pepper, jalapeno pepper and garlic on the baking sheet, and broil until darkly browned, turning to insure browning is even.
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9
This will take 4 to 6 minutes a side: remove vegetables as they are ready.
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10
Transfer vegetables to a plate and let cool.
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11
Place bread on baking sheet, and toast under the broiler, 2 minutes a side, until dark.
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12
Break toast into several pieces.
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13
Place nuts and toast in food processor, and grind to a fine powder.
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14
Add vegetables and parsley, and puree to a coarse paste.
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15
Add oil, vinegar, sugar, salt and pepper, and process to mix.
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16
The sauce should be thick but pourable: if it is too thick, add a little soaking liquid from the chili.
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17
If desired, add salt, sugar or vinegar to taste.
