Romesco is the famous Catalan sauce is a fantastic accompanying sauce for my Sun-Blushed Tomato Pork Sausages but it is also wonderful served with fish, chicken, lamb or grilled baby leeks and asparagus.

Makes about 1 cup or 225 ml (8fl oz)

4 tablespoons extra-virgin olive oil
2 slices white bread, crust removed
3 dried ancho peppers, soaked, seeded and minced
1 small fresh serrano or jalapeno pepper, split in half, cored and seeded
3 garlic cloves, peeled
1 cup or 225 g (8 oz) peeled, seeded and chopped tomatoes
1/2 cup or 65 g (2 1/2 oz) roasted blanched almonds
1/2 cup or 65 g (2 1/2 oz) roasted skinned hazelnuts
2 teaspoons red wine vinegar
pinch of salt
1 tablespoon finely chopped fresh parsley leaves

Heat a large sauté pan over medium heat, then add the oil. When the oil is hot, add the bread and fry for about 2 minutes on each side until golden. Remove and set aside. In the same pan, add the peppers. Sauté for 1 minute and then remove from the pan. Reserve the oil.

Place the peppers in a food processor with the garlic. Blend until a paste forms, then add the reserved fried bread, tomatoes and nuts. Blend again until smooth. Add the vinegar, two to three tablespoons of the reserved oil and season with salt. Blend for 15 seconds, then add the parsley and process for another 5 seconds. Transfer to an airtight container and chill until ready to use.