5 shishito peppers or 1 large red bell pepper
3 medium beefsteak tomatoes or 5 roma tomatoes
1 small onion
2 thick slices of toasted country bread
2 cloves garlic
1/2 cup toasted hazelnuts or almonds
1/4 cup parsley leaves
2 teaspoon smoked paprika
2 tablespoons sherry vinegar
extra virgin olive oil
kosher salt to taste
Lightly coat the peppers, tomatoes and onion with oil and season with salt. Roast on a grill until softened and charred on all sides or place on a a foil lined baking sheet and char on all sides under a broiler in the oven.
Remove from the oven or grill and cool until able to handle. Remove the stems of the peppers and tomatoes.
Place the tomatoes, peppers, onion, bread, garlic, hazelnuts or almonds, parsley leaves, smoked paprika and sherry vinegar in the bowl of a blender or food processor. Add 1 teaspoon of salt. Turn the blender on and stream in 1/4 cup of olive oil. Blend until smooth, if it starts to be too thick stream in more olive oil. You want it to be thick, but pourable. Taste and add more salt, sherry vinegar or smoked paprika to taste. Enjoy with veggies, fish or eggs.
You can store the romesco in the refrigerator for up to 1 week.