Cover peppers with boiling water and allow to soften. (Bob Chamberlin / Los Angeles Times)
Tomatoes broil just until the skin darkens and begins to crack. (Bob Chamberlin / Los Angeles Times)
Place garlic, salt, fried bread and toasted nuts in food processor. (Bob Chamberlin / Los Angeles Times)
Coarsely chop. (Bob Chamberlin / Los Angeles Times)
Add peppers, tomatoes, paprika, vinegar and parsley to processor. (Bob Chamberlin / Los Angeles Times)
Process to a rough paste. (Bob Chamberlin / Los Angeles Times)
Add olive oil in a steady stream and process until just combined. (Bob Chamberlin / Los Angeles Times)
Romesco sauce is ready for a serving bowl. (Bob Chamberlin / Los Angeles Times)
