Romesco
Spanish spread of almonds and chili

3-4   Roma tomatoes, roasted
5     Cloves garlic, roasted
1     Dried red chile pod **
1/2 C Almonds (may use blanched)
1/4 C Breadcrumbs
3    cloves fresh garlic
1/2 C Roasted red peppers
1/4 -1/2 tsp hot Spanish paprika
1     tsp Ancho chili powder
1    T chopped parsley
2    tsp sherry or red wine vinegar
1/2 tsp salt
1/2 C Olive oil
  
**  I prefer Ancho/Pasilla peppers for their deep, rich flavor with some heat.  New Mexico style will give a hotter flavor.  In a double recipe, use 1 of each.
 
Directions
Spray tomatoes and 5 garlic cloves with olive oil.  Roast in 350 oven for 30 minutes
Toast almonds and breadcrumbs at 300 for 20 minutes.
Remove seeds and dried membranes from chile pod.  Chop and rehydrate, saving liquid.
In large bowl food processor, chop almonds very fine.  
Add 3 cloves fresh garlic and chop.
Add 5 roasted garlic cloves and chop.
Add remaining ingredients, except olive oil, and mix to combine.
Drizzle in olive oil with machine running. If mixture seems too dry, you may add reserved pepper liquid, 1-2 T at a time.
Let stand at room temp for one hour to adjust seasonings